🍖 4-Ingredient Slow Cooker Chuck Roast

Put a raw chuck roast into the slow cooker with just four pantry-friendly ingredients and come back to melt-in-your-mouth comfort food. Minimal prep, maximum flavor.

Ingredients

• 3–4 lb (1.4–1.8 kg) chuck roast, trimmed of excess fat if you like
• 1 large onion, thickly sliced
• 3 cloves garlic, smashed or minced
• 1 cup (240 ml) beef broth (or beef stock) + 2 tbsp Worcestershire sauce
• Salt & pepper (to taste) — pantry basics not counted in the 4 ingredients

Instructions

1. Season the roast generously with salt and pepper on all sides.
2. (Optional but recommended) Heat 1–2 tbsp oil in a hot skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned — this adds depth of flavor. Transfer to the slow cooker.
3. Scatter the sliced onion and garlic around and under the roast.
4. In a measuring cup stir together the beef broth and Worcestershire sauce, then pour it into the slow cooker around (not directly over) the roast so you keep the seasoning on top.
5. Cover and cook:
   Low: 8–9 hours — very tender and shredable.
   High: 4–5 hours — done but a little firmer.
6. When done, remove the roast to a cutting board. For shredded beef: shred with two forks and return to the juices. For slices: rest 10 minutes, then slice against the grain and spoon the cooking juices over top.
7. If you want a thicker gravy: remove 1 cup of cooking liquid, whisk 1 tbsp cornstarch into it, then stir back into the slow cooker and simmer on High for 5–10 minutes until thickened.

Enjoy — this is the kind of slow-cooked roast that makes the house smell incredible and keeps everyone coming back for seconds. 👩‍🍳💛