Disability-Friendly Slow Cooker Chuck Roast with Potatoes and Carrots

Ingredients

• 3 pounds Chuck roast (Look for boneless, trimmed)
• 1 cup Frozen sliced onions (No chopping needed)
• 4 cloves Whole garlic cloves (Peeled; can use pre-peeled garlic)
• 2 cups Beef broth (Low sodium preferred)
• 187 ml Mini bottle of red wine (Optional; can omit and use more broth)
• 1 pound Mini potatoes (Pre-washed, no peeling needed)
• 1 pound Baby carrots (Pre-washed, ready to use)
• 1 packet Au jus seasoning packet (Dry mix)
• 1 tbsp Seasoning mix of choice (French, Southern, or Mexican seasoning blend)

Instructions

1. Add Chuck Roast to Slow Cooker

   Place the 3 lb chuck roast directly into the bottom of the slow cooker.

   Time: PT2M

2. Add Seasonings and Aromatics

   Sprinkle the au jus seasoning packet over the roast. Add the whole garlic cloves and frozen sliced onions on top.

   Time: PT2M

3. Add Liquids

   Pour in the mini bottle of red wine (or skip and use extra broth). Add 2 cups beef broth.

   Time: PT2M

4. Start Slow Cooking

   Cover the slow cooker and cook on LOW for 2 hours.

   Time: PT2H

   Temperature: Low (about 90-100°C)

5. Flip Roast and Add Vegetables

   After 2 hours, carefully flip the roast using tongs or a large fork. Add mini potatoes and baby carrots around the roast. Sprinkle your chosen seasoning mix over the top.

   Time: PT4M

6. Continue Cooking

   Re-cover and cook on LOW for 1 more hour, or until potatoes and carrots are tender and beef is easily shredded.

   Time: PT1H

   Temperature: Low (about 90-100°C)

7. Serve

   Turn off the slow cooker. Use tongs or a large fork to serve portions of beef, potatoes, and carrots with some of the cooking liquid.

   Time: PT4M

8. Cleanup

   Allow the slow cooker insert to cool, then wash with warm soapy water. Wash all utensils used.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

36g

Carbohydrates

24g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Chuck roast: Brisket, Shoulder roast
• Instead of Frozen sliced onions: Fresh pre-sliced onions
• Instead of Whole garlic cloves: 2 tsp jarred minced garlic
• Instead of Beef broth: Chicken broth, Vegetable broth
• Instead of Mini bottle of red wine: Extra beef broth
• Instead of Mini potatoes: Large potatoes, cut into chunks (pre-cut if available)
• Instead of Baby carrots: Carrot chips
• Instead of Au jus seasoning packet: Brown gravy mix, French onion soup mix
• Instead of Seasoning mix of choice: Italian seasoning, Taco seasoning, Cajun seasoning

Equipment Needed

• Slow cooker (crock pot)
• Measuring cup
• Tongs or large fork
• Serving spoon (optional)

Critical Steps — Do Not Skip

• Add the chuck roast and ensure it fits in the slow cooker.
• Add enough liquid to cover at least half the roast.
• Flip the roast after 2 hours and add vegetables.
• Cook until vegetables are tender and beef is shreddable.

Chef Tips from the Video

• Use pre-washed and pre-cut vegetables to save time and effort.
• If you want a thicker sauce, remove some liquid and mix with a cornstarch slurry, then return to the slow cooker and cook on HIGH for 10 minutes.
• Try different seasoning blends for variety.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions in airtight containers for up to 3 months.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• You can assemble everything in the slow cooker insert the night before and refrigerate. Start cooking in the morning.
• Leftovers reheat well in the microwave or on the stove.