Slow-Cooker Chuck Roast with Potatoes & Carrots

This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.

Prep Time:
35 mins
Additional Time:
9 hrs 20 mins
Total Time:
9 hrs 55 mins
12 servings


  • 2 ¼ pounds boneless chuck roast, trimmed

  • 1 ½ teaspoons kosher salt

  • 3 tablespoons olive oil

  • 1 pound carrots, peeled and cut into 3-inch pieces

  • 4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered

  • 1 small head cabbage, cored and quartered

  • 1 ¼ cups unsalted beef stock

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons light brown sugar

  • 2 tablespoons stone-ground mustard

  • 2 garlic cloves, minced (about 2 teaspoons)

  • ¾ teaspoon black pepper

  • 3 tablespoons roughly chopped fresh flat-leaf parsley


  1. Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.

  2. Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.


Multicooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.

Nutrition Facts (per serving)

242 Calories
7g Fat
23g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 242
% Daily Value *
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 9g
Added Sugars 3g 6%
Protein 22g 44%
Total Fat 7g 9%
Saturated Fat 2g 10%
Sodium 418mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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