Slow cooker chuck roast with potatoes and carrots

Slow cooker chuck roast with potatoes and carrots

It’s fall time, let’s make a hearty slow cooker meal for the entire family!


  • 1 tablespoon olive oil
  • 1 3-4 pound chuck roast 
  • Caribeque Big and Beef Rub
  • Caribeque Island Thyme Seasoning
  • 1 1/2 tablespoons minced garlic
  • 1 packet brown gravy mix
  • 1 .5 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1-2 pounds small red or dutch yellow potatoes
  • 1 pound baby carrots
  • 2 tablespoons fresh parsley for garnish




  • Season the chuck roast with Caribeque Beef Rub on all sides.
  •  Heat the olive oil in a skillet over medium heat and brown your roast on all sides for about 3 minutes per side.
  • Remove the roast from the pan and transfer it to a slow cooker.
  •  Add the garlic, gravy mix, beef broth, and Worcestershire sauce to the skillet and cook together including all the nice pot roast on the bottom.
  • Pour the broth mixture over the top. Cover and cook on low for 8 hours, until the meat is tender and falls apart easily.
  • At the four-hour mark add the potatoes and carrots to the slower cooker around the roast. This will keep them from getting fall apart mushy.
  • Remove the roast and vegetables from the slow cooker. 
  • Shred the roast or cut it into chunks, then serve the meat and vegetables hot with the drippings over mashed potatoes and enjoy!.
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