Melt in your Mouth Chuck Roast (Crock Pot)

I’ve made a lot of pot roasts in my day but y’all I don’t know if it was because I held my lip right or what but this chuck roast was one of the best I’ve made in a long time. It seriously melts in your mouth and has the best flavor, my husband said that the potatoes were just as delicious too. I didn’t put carrots in as I normally would because I made a separate side dish with them which I will share tomorrow. Remember the other day when I told y’all that I had a roast in the crock pot that was starving me to death? Well, this is that roast and it made the whole house smell wonderful.

My husband had to work yesterday, by the way I hope all you menfolk had a great Father’s Day, so I spent the day making homemade lasagna to add to the dishes I sent over to my Father in law last night. Don took them over once he got home and said his Dads eyes lit up when he saw this roast and all the fixin’s I sent with it. I really needed a bigger roast to share because this one was just enough for the 4 of us and I could have eaten another bait of it. Nannie Polly always fixed her roasts in an electric skillet and if I was around I was lifting that lid and picking at that roast all day long. It would get a nice thin crust on it and just fell apart in that skillet. If she caught me picking at it she would scat me out of the kitchen with the dish towel that always stayed over one shoulder. I tried to be sneaky and wait till she was outside bringing the clothes in off the line or in another room doing something but I got caught more times than not.


  • 1 large onion, peeled and cut into 1″ rounds
  • 2 medium potatoes, washed and cut into thick wedges
  • 2 1/2 lb. beef chuck roast
  • 1 1/2 C. beef broth
  • 4 T. tomato paste
  • 2 large cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 2 T. butter


Put the onions and potatoes in the bottom of your crock pot. Top with the roast. Stir together the broth, tomato paste and seasonings. Pour over the roast then pinch up the butter and put on top of the roast. Cover and cook on low for 7-8 hours.

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