Slow-Cooker Boneless Chuck Roast, Potatoes & Carrots


Chuck Roast

3 pounds Boneless Chuck Roast

1 onion chopped into eighths

4 cloves garlic peeled and sliced

12 red creamer potatoes cut into quarters

2 cups baby peeled carrots

2 tablespoons olive oil divided

1 quart vegetable broth

1.5 tablespoons steak seasoning store bought or from homemade recipe below

1 pinch red pepper flakes

1 pound green beans

kosher salt

Steak Seasoning

1 tablespoon paprika

1/2 – 1 tablespoon black pepper

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon coriander

1/2 tablespoon dill

1/2 tablespoon kosher salt (optional)


Place onion, garlic, potatoes and carrots in slow-cooker. Rub half tablespoon of olive oil over chuck roast and rub with steak seasoning. Place other half tablespoon of olive oil in skillet on medium-high heat. Place chuck roast in skillet and sear all sides of meat for roughly 2 minutes a side. Remove from skillet and place in slow cooker. Pour vegetable broth over meat. Add pinch of red pepper flakes. Cover and cook on low for 8 1/2 hours or overnight. But you don’t have to stop there. You can keep cooking the meat. The longer it cooks on low, the more tender it will be.

Before you are ready to serve, heat another half tablespoon of olive oil in skillet. Chop ends off green beans. Add beans to skillet. Saute and stir beans until parts are lightly browned and they are tender. Remove and sprinkle with kosher salt. Serve meat, potatoes, carrots and beans together.