Slow-Cooker Butter Chuck Roast with Yukon Gold Potatoes

This slow-cooker chuck roast is the definition of set-it-and-forget-it. A well-marbled beef chuck roast is surrounded by baby Yukon Gold potatoes and thick-cut carrots, then topped with a whole stick of salted butter.

After hours of gentle simmering, the meat becomes fall-apart tender and the vegetables soak up all the rich, buttery jus. It's a hearty, no-fuss dinner that tastes like you spent all day tending the stove.

This recipe was born from a simple video showing just how easy it is to make a spectacular pot roast. The method is almost absurdly simple: layer the roast and vegetables in the slow cooker, plop a stick of butter on top, and let time do the rest.

The result is a deeply savory, buttery pot roast with potatoes and carrots that are perfectly tender. It's the kind of meal that makes the whole house smell amazing and everyone gathers around the table.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the collagen in the chuck roast, turning a tough cut into fork-tender, succulent meat.

The long cooking time also allows the natural juices and the butter to meld into a rich, emulsified sauce that coats every bite. This is a classic braising technique, but the slow cooker makes it completely hands-off.

Adding the butter on top of the roast at the start allows it to melt and baste the meat and vegetables as they cook. The butter enriches the cooking liquid, giving the finished dish a silky, luxurious jus. The Yukon Gold potatoes hold their shape beautifully while absorbing the buttery flavors, and the carrots become sweet and tender.

Notes and substitutions

Beef chuck roast is the ideal cut for this recipe because it has enough marbling and connective tissue to become meltingly tender with long, slow cooking.

If you can't find chuck, a brisket or bottom round will also work, but you may need to adjust the cooking time. Baby Yukon Gold potatoes are perfect because they are creamy and hold up well; if using larger potatoes, cut them into chunks.

Salted butter is called for to add seasoning to the dish; if you only have unsalted, add an extra 1/4 teaspoon of salt. The slow cooker does all the work, so there's no need to sear the meat first – this keeps the recipe truly dump-and-go. For the best results, use a 6- to 7-quart slow cooker so everything fits in a single layer.

• beef chuck roast: beef brisket or bottom round roast; adjust cooking time as needed for tenderness.
• baby Yukon Gold potatoes: regular Yukon Gold or red potatoes, cut into 1-inch chunks.
• salted butter: unsalted butter plus an extra 1/4 tsp salt, or use ghee for a dairy-free option (note: not dairy-free if using butter).

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Vegetable peeler
• Measuring spoons
• Serving spoon
• Tongs