slow cooker roast beef dinner

Slow Cooker Roast Beef

This Slow Cooker Roast beef recipe makes it easy to whip up a complete meal in your crock pot! Make the best beef, sides and gravy all at once!

Is there anything better than coming home to a cooked meal? What about if that meal was a delicious roast beef? Awesome, right?? This Slow Cooker Roast Beef is the best way to put an impressive meal on the table with minimal effort!

I love making roasts. There is something so comforting about these types of meals. Additionally, they tend to be meals that are complete with sides cooked all at once and they require little fussing over as they cook away in the oven, or in this case, crockpot or slow cooker! How can you not love a meal like that??

This slow cooker recipe is one we break out every now and then and it always seems to please! Its easy to do and puts a meat and potatoes type of meal on the table. Definitely pleases the hubs!

With a little prep work, you can dump everything in the slow cooker and take off to work, only to return to the smell of dinner after a hard day. The meal is ready to eat, requiring only that you finish up the gravy (which takes just a few minutes too)! How awesome is that?

To make this dish even easier in the morning, I like to prep my veggies the night before to save some time. I don’t function in the am so all the help I can get is needed. If you are peeling and chopping the potatoes the night before, be sure to store them in the fridge covered with water to prevent them browning. You can do the same with the carrots too.

I also like to sear the chuck roast to get a nice crust on the beef before it goes in the slow cooker. If you don’t want to do this, you can just place it directly in the slow cooker and skip this step. Its up to you.

How to make Slow Cooker Roast Beef

To make this recipe, you will need:

  • 3 lbs chuck roast
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 lbs potatoes, peeled and cut into chunks (you can leave skin on if using new potatoes)
  • 5 large carrots, cut into chunks*
  • 1 small onion, quartered
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 2 tablespoons cornstarch, for the gravy
  • 1 tablespoon fresh herbs (rosemary, thyme or parsley), for serving

Pat the chuck roast down with paper towel and season it with salt and pepper on all sides.

In a large pot, heat olive oil over medium-high heat. Sear the roast to brown it on both sides (a few minutes per side).

Place the sliced potatoes, carrots and onions in the bottom of the slow cooker. Season with salt and pepper.

Add the seared chuck roast on top. Pour the Worcestershire sauce and beef broth over the roast. Add the fresh herbs. Place lid on the slow cooker and cook on high for 5 hours or on low for 8 hours.

Remove the beef and shred it into chunks, discarding any fat. Place the beef, potatoes and carrots onto a serving platter.

Ladle 2-3 cups of liquid (beef broth) from the slow cooker into a saucepan, running it through a strainer to remove any chunks. Heat over medium heat. In a small cup, mix 2 tablespoons of cornstarch with 1/4 cup water to create a slurry. Add it to the saucepan and whisk until it thickens to form a gravy.

Pour gravy over top of the roast and potatoes. Sprinkle with fresh herbs and serve.

That is it! I hope you enjoy this easy meal!

-Cathy

You may also like:

Slow Cooker Pulled Pork
Slow Cooker Creamy Lemon Chicken Thighs

Slow Cooker Roast Beef

Servings

6

servings
Prep time

15

minutes
Cooking time

8

hours

Ingredients

  • 3 lbs chuck roast

  • 1 tablespoon olive oil

  • salt and pepper

  • 2 lbs potatoes, peeled and cut into chunks (you can leave skin on if using new potatoes)

  • 5 large carrots, cut into chunks*

  • 1 small onion, quartered

  • 2 tablespoons Worcestershire sauce

  • 3 cups beef broth

  • 2 sprigs fresh rosemary

  • 1 sprig fresh thyme

  • 2 tablespoons cornstarch, for the gravy

  • 1 tablespoon fresh herbs (rosemary, thyme or parsley), for serving

Directions

  • Pat the chuck roast down with paper towel and season it with salt and pepper on all sides.
  • In a large pot, heat olive oil over medium-high heat. Sear the roast to brown it on both sides (a few minutes per side).**
  • Place the sliced potatoes, carrots and onions in the bottom of the slow cooker. Season with salt and pepper.
  • Add the seared chuck roast on top. Pour the Worcestershire sauce and beef broth over the roast. Add the fresh herbs. Place lid on the slow cooker and cook on high for 5 hours or on low for 8 hours.
  • Remove the beef and shred it into chunks, discarding any fat. Place the beef, potatoes and carrots onto a serving platter.
  • Ladle 2-3 cups of liquid (beef broth) from the slow cooker into a saucepan, running it through a strainer to remove any chunks. Heat over medium heat. In a small cup, mix 2 tablespoons of cornstarch with 1/4 cup water to create a slurry. Add it to the saucepan and whisk until it thickens to form a gravy.
  • Pour gravy over top of the roast and potatoes. Sprinkle with fresh herbs and serve.

Notes

  • *if using smaller carrots, like baby carrots, add them in the last hour and half of cooking to avoid them getting mushy.
  • **Searing the chuck roast will give it a nice crust (which I recommend) but you can skip this step and cook the roast entirely in the slow cooker if you like.

 

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