Slow-Cooker Butter Chuck Roast with Yukon Gold Potatoes Step-by-step instructions

Before you start

Before you start, make sure you have a 6- to 7-quart slow cooker. Pat the beef chuck roast dry with paper towels (though you don't need to sear it).

Wash and halve the baby Yukon Gold potatoes, and peel and cut the carrots into thick chunks. Measure out the salt and pepper. Have the stick of butter ready to go. The prep is minimal – just about 15 minutes of hands-on time.

Instructions

Layer and Season

1. 1Layer the Roast and Vegetables
   Place the beef chuck roast in the center of the slow cooker insert. Scatter the halved baby Yukon Gold potatoes and thick-cut carrot chunks around the roast, tucking them in close. Season everything evenly with kosher salt and black pepper.
   Look for The roast sits in the middle with potatoes and carrots nestled around it.
   Tip Cut the carrots into large, even chunks so they cook at the same rate as the potatoes.
2. 2Add the Butter
   Unwrap the stick of salted butter and place it directly on top of the seasoned roast. It will melt as the slow cooker heats, basting the meat and vegetables with rich, savory flavor.
   Look for The butter sits on the roast, ready to melt.
   Tip For extra flavor, you can slice the butter into pats and lay them over the roast.

In this first phase, the raw roast is placed in the center of the slow cooker, and the potatoes and carrots are nestled around it.

The salt and pepper are sprinkled over everything, and the stick of butter is set on top. The raw ingredients look fresh and colorful, and the butter is a golden promise of richness to come.

Slow Cook and Rest

3. 3Slow Cook Until Fall-Apart Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the beef is fork-tender and shreds easily. The internal temperature of the roast should reach at least 145°F (63°C), but for pot roast, it will be much higher and that's perfect. Let it rest for 3 minutes before slicing.
   Look for The meat is fork-tender and the juices are bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't peek too often – every time the lid lifts, heat escapes and adds to the cooking time.
4. 4Rest the Roast
   Turn off the slow cooker and let the roast rest in the juices for at least 10 minutes. This allows the meat to reabsorb some of the flavorful liquid and makes it easier to shred without drying out.
   Look for The roast rests in the hot liquid, releasing a rich aroma.
   Tip Use this time to prepare any sides or warm the serving plates.

After 8 to 10 hours on low, the slow cooker is bubbling gently, and the aroma is deeply savory and buttery. The beef is fork-tender and the vegetables are soft. The roast rests in the hot liquid, allowing the juices to settle and the meat to become even more succulent.

Shred and Serve

5. 5Shred the Beef
   Using two forks, shred the beef directly in the slow cooker, mixing it with the cooking juices. The meat should pull apart easily into tender strands. If you prefer, you can lift the roast to a cutting board and shred it there, then return it to the pot.
   Look for The beef shreds into moist, tender pieces.
   Tip For a neater look, remove any large pieces of fat before shredding.
6. 6Serve the Roast
   Spoon the shredded beef, potatoes, and carrots onto a serving platter or individual plates. Drizzle with plenty of the buttery cooking juices from the slow cooker. Serve hot, with extra jus on the side if desired.
   Look for Steaming beef and vegetables glisten with buttery jus.
   Tip For a complete meal, serve over mashed potatoes or with crusty bread to soak up the juices.

The beef shreds effortlessly into glistening strands, mixing with the buttery jus. The potatoes and carrots are coated in the rich sauce. Spooned onto a platter, the dish looks like a rustic, comforting feast, with steam rising and the golden butter emulsion shining.

Common mistakes

One common mistake is lifting the lid too often to check on the roast. Every time you open the slow cooker, heat escapes and adds 20-30 minutes to the cooking time. Another is not cutting the vegetables into uniform sizes, which can result in some pieces being undercooked or mushy.

Also, resist the urge to add extra liquid – the roast and vegetables release plenty of moisture, and the butter adds richness. Too much liquid will make the jus watery.

How to tell it’s done

The roast is done when it is fork-tender and shreds easily. A thermometer inserted into the thickest part of the roast should read at least 145°F (63°C) for safety, but for pot roast, it will likely be much higher (around 190°F or 88°C) which is ideal for breaking down collagen.

The potatoes and carrots should be easily pierced with a fork. The juices will be bubbling and rich, and the meat will be moist and falling apart.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest