roast beef crock pot recipe

Written BySheba G Updated On
roast beef crock pot recipe
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The Best roast beef crock pot recipe

I started making roast beef in the crock pot on weeks when our schedule fell apart, and now it is the meal my family asks for even when things are calm. The work involved is about ten minutes. You season a chuck roast, set it in the slow cooker with onions and a little broth, and let it go low and slow until a fork slides through it. That is the whole process. No searing, no checking, no timer to babysit.

My kids eat it without a single complaint, and my husband takes the leftovers for lunch the next day without being asked. I serve it over mashed potatoes on Sunday and pile it on rolls with horseradish the rest of the week. It works for a holiday table when you already have too many pots going, and it works on a Tuesday when nobody has the energy to cook. Chuck roast is one of the cheaper cuts at the store, and the slow cooker turns it tender without any special skill.

The health side of it matters to me too. Beef like this brings protein, iron, and zinc to the plate, and since you are cooking it at home you know exactly what went into it. I keep the salt moderate and add carrots and onions right in the pot so the vegetables cook in the same juices. Compared to sliced deli roast beef, this has less sodium and none of the fillers, and my family eats it happily either way.

Slow Cooker Roast Beef

Slow Cooker Roast Beef

4.6 from 1583 votes

A fork-tender chuck roast braised low and slow with garlic, onion, and herbs until it pulls apart with a spoon. The slow cooker does the work while the juices reduce into a rich gravy for serving over mashed potatoes or sliced bread.

Prep Time15 mins
Cook Time8 hrs
Resting Time0 mins
Total Time8 hrs 15 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roast

3 to 4 lb beef chuck roast
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
1 large yellow onion, sliced into rings
4 cloves garlic, smashed
1 cup beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 dried bay leaf

For the Vegetables (Optional)

1 lb small Yukon gold potatoes, halved
4 medium carrots, cut into 2-inch pieces

For the Gravy

2 tbsp cornstarch
3 tbsp cold water

👨‍🍳Directions

1Pat the roast dry with paper towels and season all over with the salt and pepper. Let it sit at room temperature for 15 minutes while you prep the onion and garlic.
2Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the roast for 3 to 4 minutes per side, including the edges, until deeply browned. Transfer to a plate and set aside.
3Lower the heat to medium and add the sliced onion to the same skillet. Cook for 3 to 4 minutes, scraping up the browned bits, until the onions soften and turn translucent.
4Scatter half the onions and all the garlic across the bottom of the slow cooker. Set the roast on top, then add the remaining onions, thyme, rosemary, and bay leaf.
5Pour the beef broth and Worcestershire sauce around the roast, not over the top, so the seasoned crust stays intact. Add the potatoes and carrots around the sides if using, pressing them into the liquid.
6Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours. The roast is done when it shreds easily with two forks and registers at least 200°F in the thickest part.
7Transfer the roast to a cutting board and rest for 10 minutes. Lift out the vegetables with a slotted spoon and keep them warm, then discard the bay leaf.
8Skim the fat from the liquid in the slow cooker. Whisk the cornstarch into the cold water in a small bowl until smooth, then stir it into the juices. Set the cooker to high and simmer uncovered for 5 to 10 minutes, until the gravy thickens enough to coat a spoon.
9Slice or pull the beef against the grain, return it to the gravy, and serve with the vegetables.

🔧Equipment

6-quart slow cooker
Large skillet
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Small whisk
Carving knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 125mg🧂Sodium: 760mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

Tips: Chuck roast is the best cut for this method because its marbling breaks down into gelatin, but brisket or round roast will also work with a slightly longer cook time. Sear the meat only if you have time; skipping that step gives a softer crust but saves a pan. If the gravy turns out thin, whisk in another cornstarch slurry a teaspoon at a time and let it simmer before adding more. Leftovers keep refrigerated for up to four days and freeze well when covered with a little extra gravy. Nutrition values are not listed here because they vary widely with the size of the roast and the vegetables used.

Watch Video Of How Slow Cooker Roast Beef Works

I pull out this roast beef crock pot recipe for just about any occasion, from a Sunday dinner to a holiday gathering where everyone shows up hungry. It feeds a crowd, it stays warm, and I do not have to babysit it while I get the rest of the meal together. That is why it is always a good idea when family comes over.

❓ Frequently Asked Questions About Slow Cooker Roast Beef

1. What is the best cut of beef for a crock pot roast?

Choose a well-marbled cut that benefits from long, slow cooking. Chuck roast is the most forgiving option, followed by bottom round, rump roast, and brisket. Lean cuts like eye of round tend to dry out, so if you use one, keep it submerged in liquid and check it early. Look for a roast with visible fat marbling and an even thickness so it cooks at the same rate throughout.

2. How long does a roast beef take in the slow cooker?

For a 3- to 4-pound roast, plan on 8 to 10 hours on low or 4 to 5 hours on high. Smaller roasts finish closer to the low end, and a larger roast may need the full range. Avoid lifting the lid while it cooks, since each peek releases heat and adds time. The roast is done when it pulls apart easily with a fork or reaches about 200°F to 205°F in the thickest part for shreddable beef.

3. Should I sear the roast before putting it in the crock pot?

Searing is optional but worth the extra 10 minutes. A hard sear in a hot skillet builds a deeper browned flavor and gives the finished au jus more body. Pat the roast dry, season it generously, and sear each side for three to four minutes before transferring it to the slow cooker. If you skip this step, the roast will still be tender, just a bit milder in flavor.

4. How much liquid should I add, and does the roast need to be covered?

Add about one to two cups of liquid, enough to come a third to halfway up the side of the roast. The slow cooker traps steam, so the meat does not need to be fully submerged. Beef broth, a splash of Worcestershire, or dry onion soup mix all work well. Resist the urge to add more liquid than the recipe calls for, since the roast releases its own juices as it cooks.

5. Can I cook vegetables with the roast at the same time?

Yes. Place hearty vegetables in a single layer under the roast so they stay in the liquid and cook evenly. Carrots, potatoes, onions, and celery are good choices and typically need the full cooking time. Add quick-cooking items like peas or green beans in the last 20 to 30 minutes. Cut everything into even, roughly two-inch chunks so they finish at the same time as the meat.

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.

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