Chuck Roast and Potatoes

Name: Slow Cooker Chuck Roast and Potatoes
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.2 lb boneless chuck roast; 1 tbsp olive oil; 2 tbsp steak seasoning, divided; 1 tbsp butter; 2 lbs potatoes, peeled and diced

This slow cooker chuck roast with potatoes delivers fall-apart tender beef with a rich seared crust, then finishes low and slow until perfectly shreddable. A complete one-pot dinner that requires minimal hands-on time.

⚡Slow Cooker

🌍American 🏷️Chuck roast 🏷️Pot roast 🏷️Beef 🏷️Potatoes Slow cooker recipe

🏷️

🏷️Comfort food

-0:00

jackiehartlaubonTikTok

Total

4h 45m

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2.2 lb boneless chuck roast
1 tbsp olive oil
2 tbsp steak seasoning, divided
1 tbsp butter
2 lbs potatoes, peeled and diced

5 Ingredients

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Instructions

1
Brush the chuck roast with olive oil and season generously on all sides with about half of the steak seasoning.
2
Heat a large skillet over medium-high heat. Add the butter and let it melt.
3
Carefully place the seasoned roast in the hot skillet and sear for 3-5 minutes on each side, until a nice brown crust forms.
4
Transfer the seared roast to the slow cooker. Do not add any other liquid.
5
Cook on HIGH for 3 hours or on LOW for 4 hours.
6
Add the peeled and diced potatoes to the slow cooker around the roast. Sprinkle with the remaining steak seasoning and stir to coat the potatoes in the pan juices.
7
Continue to cook on HIGH for another 1 to 1.5 hours, or until the potatoes are tender and the roast shreds easily with a fork.
8
Remove the roast, shred the meat, and serve with the potatoes.

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Tips & Notes

Pro tips

Sear the roast in a hot skillet for 2–3 minutes per side to develop a caramelized crust that adds depth to the final braise.
Cut potatoes into uniform 1-inch cubes so they cook evenly and are tender at the same time as the roast.
Check doneness by piercing the roast with a fork—it should shred easily with no resistance when fully cooked.
Reserve cooking liquid to serve as a gravy; skim fat from the surface for a cleaner sauce.

Substitutions

Boneless chuck roast → beef brisket or bottom round (adjust cooking time as needed)
Steak seasoning → salt, pepper, garlic powder, and paprika (1 tbsp total)
Butter → additional olive oil or beef broth