chuck steak in crock pot recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chuck steak in crock pot recipe

I started making chuck steak in the crock pot on days when I knew dinnertime would be busy. Getting everything into the pot takes about 10 minutes in the morning, and then I do not think about it again until we sit down to eat. The beef comes out tender enough to pull apart with a fork, and the broth it cooks in is good enough to spoon over rice or mashed potatoes. I make it at least twice a month now, sometimes more in the winter.

My kids ask for this one. They eat the shredded beef in tacos, over noodles, or on a plate with the sauce poured on top, and nobody complains about it. My husband takes the leftovers to work the next day and says they reheat well. It works for a regular weeknight, and it also works when we have people over, because one pot holds enough for a crowd and I am not standing at the stove while everyone else is visiting.

Chuck steak is one of the cheaper cuts at the meat counter, and the slow cooker is what makes it good. It is also a solid source of protein, iron, zinc, and B vitamins, which matters to me when I am feeding three people who all need filling meals. Cooking it low and slow with a little liquid keeps it from drying out the way it can in a hot skillet. I use less salt than I would with a steak rub and let onions, garlic, and broth do most of the work.

Slow Cooker Chuck Steak with Potatoes and Carrots

4.6 from 1977 votes

Chuck steak braised low and slow in the crock pot turns fork-tender, with a savory onion-and-garlic gravy and hearty potatoes and carrots cooking right alongside it. A quick sear on the stovetop builds a deep brown crust before everything goes in the slow cooker.

Prep Time15 mins
Cook Time7 hrs 30 mins
Resting Time0 mins
Total Time7 hrs 45 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chuck Steak

2 lb beef chuck steak, about 1 inch thick
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp all-purpose flour
2 tbsp vegetable oil

For the Braising Liquid

2 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves

For the Vegetables and Finishing

1 large yellow onion, sliced into half-moons
3 cloves garlic, minced
1 lb baby potatoes, halved
3 large carrots, cut into 2-inch pieces
1 tbsp cornstarch whisked with 2 tbsp cold water

👨‍🍳Directions

1Pat the chuck steak dry with paper towels and season both sides with the salt and pepper. Spread the flour on a plate and dredge the steak, shaking off the excess so only a thin dusting remains.
2Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the steak for 3 to 4 minutes per side, until a deep brown crust forms and it releases easily from the pan. Transfer to the slow cooker.
3Lower the heat to medium and add the sliced onion to the same skillet. Cook for 4 to 5 minutes, stirring, until softened and lightly browned. Add the garlic and cook 30 seconds, until fragrant, then stir in the tomato paste and cook 1 minute more.
4Pour in the beef broth and scrape up the browned bits from the bottom of the skillet with a wooden spoon. Stir in the Worcestershire sauce and dried thyme, then bring to a gentle simmer and pour the mixture over the steak in the slow cooker.
5Scatter the potatoes and carrots around the steak and tuck in the bay leaves. The liquid should come about halfway up the meat; add a splash more broth if needed.
6Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the steak shreds with a fork and the vegetables are completely tender.
7Discard the bay leaves. For a thicker gravy, whisk the cornstarch slurry into the juices, cover, and cook on high for 10 to 15 minutes, until the sauce coats the back of a spoon.
8Move the steak to a cutting board and rest for 5 minutes, then slice against the grain or pull it into large chunks. Serve with the vegetables and spoon the gravy over the top.

🔧Equipment

6-quart slow cooker
Large skillet
Tongs
Chef’s knife and cutting board
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 30g💛Saturated Fat: 11g❤️Cholesterol: 130mg🧂Sodium: 720mg🌾Total Carbs: 24g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 40g

📝Notes

Tips: Chuck steak needs the full cook time to break down, so resist rushing it on high heat for less than 4 hours. Sear the meat in batches only if your skillet is crowded, since a packed pan steams instead of browning. Leftovers keep in the refrigerator for up to 4 days and reheat gently with a splash of broth. Nutrition figures are approximate estimates calculated from the ingredient list, not laboratory analysis.

Watch Video Of How Slow Cooker Chuck Steak with Potatoes and Carrots Works

Chuck steak in the crock pot is one of those meals I keep coming back to because it feeds a crowd without much work on my end. I can start it in the morning and have tender beef ready by dinner, which makes it an easy pick for family gatherings or any night when people show up hungry. It is simple, filling, and reliable every time I make it.

❓ Frequently Asked Questions About Slow Cooker Chuck Steak with Potatoes and Carrots

1. Can I use a different cut of beef if I don’t have chuck steak?

Yes. Chuck is popular for slow cooking because its marbling breaks down into tender meat after hours of gentle heat, but other well-marbled cuts work in much the same way. Beef shoulder, blade steak, and boneless short ribs are all good substitutes. Avoid lean cuts like sirloin or round, which tend to turn dry and stringy when cooked for a long time.

2. Should I brown the chuck steak before putting it in the crock pot?

Browning is optional, but it adds a deeper savory flavor and a nicer color to the finished dish. Pat the steak dry, season it, and sear it in a hot skillet for two to three minutes per side before transferring it to the slow cooker. If you’re short on time, you can skip this step — the recipe will still work, just with a slightly softer flavor.

3. How long should chuck steak cook in a crock pot?

Most chuck steak recipes need six to eight hours on low or four to five hours on high. Chuck benefits from a long, slow cook, so lean toward the longer end if you have the time. The meat is done when it pulls apart easily with a fork. If it still feels tough, give it another 30 to 60 minutes — undercooked chuck can seem dry even when it’s technically cooked through.

4. Can I cook chuck steak from frozen in the slow cooker?

It’s better to thaw the steak in the refrigerator first. Frozen meat takes much longer to reach a safe internal temperature, which means it lingers in the temperature range where bacteria grow fastest. Thawing also helps the meat cook evenly. If you’re in a pinch, add extra cooking time and use an instant-read thermometer to confirm the steak is fully cooked.

5. Why did my chuck steak turn out dry and tough?

Undercooking is the most common cause. Chuck needs enough time for the connective tissue to break down, and meat that’s cooked just to the “done” point can still feel chewy. Other culprits include cooking on high for too short a time, removing the lid too often, or using a lean cut by mistake. Next time, extend the cooking time and keep the lid closed so the steam and heat stay trapped.

6. Can I add vegetables to the crock pot with the chuck steak?

Absolutely. Potatoes, carrots, onions, and celery are classic additions and hold up well over a long cook. Cut root vegetables into even, bite-sized pieces so they finish at the same time as the meat, and place them at the bottom of the crock where the heat is most consistent. Quick-cooking vegetables like peas or zucchini are better stirred in during the last 20 to 30 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts