Slow Cooker Beef Chuck Pot Roast with Kale, Carrots & Yukon Golds
A cozy, high-value winter dinner: fork-tender chuck roast simmered with sweet onions, carrots, and Yukon golds, then finished with a bright handful of kale for color and bite. It’s Sunday-supper comfort that basically cooks itself.
Back to full listIngredients
- Choice Beef Chuck Roast 1.5 lb $8.99/lb (sale; reg $10.99)
- Organic Jumbo Yellow Onions 1 lb (about 1 large), sliced $1.49/lb
- Organic Carrots Bunch 1 bunch (about 10–12 oz), cut into 2-inch pieces $2.50
- Organic Yukon Gold Potatoes 1 lb (about 3 medium), cut into 1.5-inch chunks $3.99/3 lb
- Organic Lacinato Kale 1/2 bunch, stems removed, chopped (about 3 packed cups) $2.79/1 ct
- Organic Garlic 3 cloves, minced $6.99/lb
- Pantry: beef broth or stock 2 cups
- Pantry: tomato paste (optional but great) 1 tbsp
- Pantry: olive oil 1 tbsp
- Pantry: Worcestershire (optional) 1 tbsp
- Pantry: dried thyme or rosemary 1 tsp
- Pantry: bay leaf (optional) 1
- Pantry: salt & black pepper to taste
- Pantry: cornstarch or flour (optional thickener) 1 tbsp
Instructions
- Prep the vegetables: slice 1 large onion (about 1 lb), cut 1 bunch carrots into 2-inch pieces, and cut 1 lb Yukon gold potatoes into 1.5-inch chunks. Mince 3 cloves garlic. Strip and chop 1/2 bunch lacinato kale (about 3 packed cups).
- Season 1.5 lb chuck roast generously with 1 1/2 tsp salt and 1 tsp black pepper (adjust to taste).
- Stove step (adds flavor, optional but recommended): heat 1 tbsp olive oil in a skillet over medium-high. Brown the chuck roast 3–4 minutes per side. Transfer roast to slow cooker.
- In the same skillet, sauté the sliced onion and minced garlic with a pinch of salt for 3–4 minutes, scraping up browned bits. Stir in 1 tbsp tomato paste (optional) for 30 seconds. Tip everything into the slow cooker.
- Add carrots and potatoes to the slow cooker. Pour in 2 cups beef broth/stock plus 1 tbsp Worcestershire (optional). Add 1 tsp dried thyme/rosemary and 1 bay leaf (optional).
- Cook on LOW 7–8 hours or HIGH 4–5 hours, until the roast shreds easily and potatoes are tender.
- Stir in the chopped kale during the last 10–15 minutes of cooking so it turns tender but stays green.
- Optional gravy: ladle 1/2 cup hot cooking liquid into a bowl and whisk in 1 tbsp cornstarch (or flour). Stir back into the slow cooker and cook 5 minutes until slightly thickened.
- Slice or shred the roast and serve with the potatoes/carrots and plenty of the oniony broth.
Health notes: ~750–900 kcal/person depending on potato portion. High protein, iron, and collagen-rich comfort food; lots of winter veg. Keep it lighter by using more kale/carrots and a smaller potato portion; skim fat before serving if desired.
Drink pairing: Big, savory, slow-cooked beef loves medium-plus body reds with freshness: look for Washington State Merlot (plush, herbal), Cabernet Franc (peppery, lifted), or a Syrah (smoky/black olive) to echo the roast’s depth. Local picks to look for: Chateau Ste. Michelle (Merlot), Columbia Crest (Cabernet/Merlot blends), or Substance (Cabernet Franc/Syrah depending on availability).