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Slow-Cooker Chuck Roast with Fall Root Vegetables

Est. Cost: $23.72 | $5.93 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

Slow CookerEasyPrep: 15 minCook: 480 minServes: 4

A budget-friendly set-it-and-forget-it pot roast loaded with potatoes and carrots, perfect for a busy fall weeknight.

Ingredients

  • 2.5 lb Boneless Beef Chuck Roast (On Sale: $6.99 lb)

  • 1.5 lb Bowl & Basket Russet Potatoes, quartered (On Sale: $3.49 lb)

  • 1 lb Bagged Carrots (On Sale: $1)

  • 1 yellow onion, chopped

  • 2 cups beef broth

  • 2 cloves garlic, minced

  • 1 tsp dried thyme

  • Salt and pepper to taste

Directions

Step 1: Season chuck roast generously with salt, pepper, and thyme.

Step 2: Place roast in slow cooker; add potatoes, carrots, onion, and garlic around it.

Step 3: Pour beef broth over the top.

Step 4: Cover and cook on low for 8 hours, until beef is fork-tender.

Step 5: Shred or slice roast and serve with vegetables and pan juices.

Chef's Tip: Sear the roast in a hot skillet for 2-3 minutes per side before slow cooking for deeper flavor.

Save by using Stock up on Boneless Beef Chuck Roast at $6.99/lb — perfect for slow-cooked meals that stretch a big cut across multiple dinners. and Serve with Crusty Italian bread for soaking up the juices..

Sale Prices Valid October 4, 2026 to October 10, 2026

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