Slow-Cooker Butter Chuck Roast with Yukon Gold Potatoes Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, don't skip the resting period after cooking. This allows the meat to reabsorb some of the juices, making it even more tender. When shredding, use two forks and pull the meat apart gently, mixing it with the cooking liquid to keep it moist.

If you have time, you can skim off some of the fat from the surface of the jus before serving, but a little fat adds richness and flavor.

Taste the jus and adjust seasoning with salt and pepper if needed. For a thicker gravy, you can whisk a slurry of cornstarch and water into the hot jus and simmer until thickened.

Variations

• Add Onions and Garlic: For extra savory depth, add a large yellow onion, sliced, and 4 cloves of garlic, smashed, to the slow cooker along with the roast. The onions will melt into the jus, adding sweetness and complexity.
• Use Red Wine: Replace 1/2 cup of the cooking liquid (or just add it) with a dry red wine like Cabernet Sauvignon. The wine adds richness and a subtle fruity note that pairs beautifully with the beef. No need to reduce it first.
• Herbed Butter: Soften the stick of butter and mix in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary before placing it on the roast. The herbs will infuse the entire dish with their aroma during the long cooking time.
• Spicy Kick: Add 1-2 teaspoons of your favorite hot sauce or a pinch of red pepper flakes along with the salt and pepper. This adds a gentle heat that balances the richness of the butter and beef.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. The liquid will solidify slightly, but it will re-liquefy when reheated.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. For best results, reheat only the amount needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish tastes even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if needed to loosen the sauce.

This recipe is perfect for making ahead. You can assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. The roast and vegetables will be perfectly tender by dinnertime. Cooked leftovers can be refrigerated for up to 4 days.

Serving ideas

Serve the shredded beef and vegetables with plenty of the buttery cooking juices spooned over the top.

This dish pairs beautifully with crusty bread for soaking up the jus, or a simple green salad to brighten the plate. For a heartier meal, serve over mashed potatoes or egg noodles.

The leftovers are just as delicious – use them to make sandwiches, tacos, or a hearty hash.

The rich, beefy flavor works well with a variety of sides, from roasted vegetables to a simple coleslaw. This is a versatile, crowd-pleasing main course that makes any weeknight feel special.

Frequently asked questions

Recipe card

Slow-Cooker Butter Chuck Roast with Yukon Gold Potatoes

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 3 1/2 lb beef chuck roast
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 4 large carrots, peeled and cut into thick chunks
• 1 stick salted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

610

Protein

38 g

Carbohydrates

27 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.