Slow cook roast beef

Table of Contents

  1. Scatter the onions and carrot over the base of the pot of a slow cooker. In a small bowl, stir together both kinds of mustard, rosemary, garlic, salt and pepper. Rub mixture all over the beef, then put the meat on top of the vegetables in the slow cooker. Pour the stock around the beef. Cover slow cooker with lid and cook on low for 3hr for medium meat, 3hr30min for well done meat (see GH Tip).

  2. Lift the joint on to a board or serving plate and cover with tin foil, allow to rest for 10min.

  3. Melt the butter in a saucepan and stir in the flour. Cook for 3-4min, stirring frequently until bubbling and golden. Strain cooking liquid into jug and discard the vegetables. Add strained liquid to the butter and flour mixture a little at a time, stirring well after each addition. Once 600ml of liquid has been added, bring to the boil and simmer for 3-5min until thickened, whisking constantly. Add more liquid if a thinner gravy is desired. Pour into a serving jug.

  4. Carve the beef into slices and serve with the gravy and your favourite roast dinner trimmings.

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

Ultimate Slow Cooker Pot Roast is a perfect weeknight meal you can make with little effort the morning of and you can even prep the night before. This pot roast recipe is a pared down version of a recipe I used to use and adapted to give to client’s who’s children were going off on their own.

They wanted easy recipes they could make that would remind them of the meals I had made for them. This dish delivers on that promise offering a warm, hearty, healthy meal with little cooking knowledge needed and even without searing the meat you’ll have a delicious meal!

The great thing about this Ultimate Slow Cooker Pot Roast is that the whole meal really is made in one place. We like to serve it with a side salad to add a fresh flavor to the meal but for wintery weather and busy weeknights this is pretty much the gold standard for us for delicious food!

You can add in other herbs and vegetables as you would like. We love playing with adding different root vegetables like turnips and parsnips, sometimes we add onion or sweet potatoes. In the fall we love different squash too. This dish can be adjusted to your favorite veggies with no problems!

Looking for more slow cooker recipes? They’re a favorite around here, here are just a few of them:

  • Slow Cooker Indian Butter Chicken
  • Slow Cooker Cuban Mojo Pork
  • Slow Cooker Garlic Parmesan Chicken and Potatoes
  • Slow Cooker Korean Short Ribs
  • Slow Cooker Honey Garlic Chicken
  • Slow Cooker Chicken Fajitas
  • and there are many more slow cooker meals on the site…

Some quick tips about this Ultimate Slow Cooker Pot Roast:

  • Browning the beef in a pan before adding it to the slow cooker is a step I would not skip if even remotely possible. That crust is delicious and you don’t want to miss it.
  • Seasoning – Yes it looks like a lot of salt, but you also have to remember you have 3 pounds of vegetables under the meat you are seasoning too.
  • The cornstarch finisher – To thicken the liquid you’ll need some cornstarch. I usually add this in the last hour of cooking but a quick saucepan heat-up of the liquids with cornstarch will take care of it for you in just a couple of minutes too. It is just one more dish to wash, haha.
  • Yukon Potatoes – I love the buttery texture of a yukon gold, you can alternately use russet potatoes here without any problems too.
  • If you have fresh thyme by all means use it, I just like how easy this recipe is and pantry friendly so I normally use dried thyme unless I already have fresh on hand.

Tools Used in the Making of this Ultimate Slow Cooker Pot Roast:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Better Than Bouillon: I use this for most recipes where I call for broth (I have it in Chicken, Vegetable, Beef and Mushroom (I love this one for adding umami flavor to things). Its so easy to just add a spoonful to some water and it is just beef broth that has had the water cooked out of it.

Ultimate Pot Roast

Recipe

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Ultimate Slow Cooker Pot Roast

4.97 from 153 votes

  • Yield: 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder

Ultimate Slow Cooker Pot Roast that leaves you with tender meat, vegetables and a built in gravy to enjoy them all with in just 15 minutes of prep! Perfect weeknight dinner!

  • 4-5 pound chuck roast
  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon dried thyme
  • 1 pound carrots peeled and cut into 2″ chunks
  • 2 pounds Yukon Gold potatoes peeled and cut into large chunks
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons corn starch
  • 2 tablespoons cold water
  • minced parsley optional, to garnish

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth).

  2. Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.

  3. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

  4. In your slow cooker add the carrots, potatoes and garlic.
  5. Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

  6. In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.

  7. Pour the gravy over the meat and garnish with parsley if desired.

Nutrition Information

All images and text © for Dinner, then Dessert.

Keywords: beef roast, chuck roast, pot roast, Ultimate Slow Cooker Pot Roast Save

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My Crock Pot Roast is the best you’ll ever taste – a super tender, fall-apart slow cooker pot roast with incredible flavor that’s cooked all day in the slow cooker. Served with a simple brown gravy, carrots and potatoes, it’s a homey and delicious Sunday supper or weeknight dinner. This pot roast in the crockpot is simply perfection.

Comfort food is my weakness and there’s nothing better than a hearty slow cooker pot roast. The veggies cook with the meat, so we just serve it up with some Homemade Dinner Rolls and a crisp green salad.

CROCK POT ROAST RECIPE

Crock Pot roast was always one of my dad’s specialties. He’d use Porterhouse seasoning, toss in some carrots, celery, onions and potatoes and cook that chuck roast all day long. A slow cooked roast really feels like a classy, elegant home cooked meal making it perfect for Sunday supper or serving company. It’s also total comfort food, the kind that takes you back to your childhood dinner table.

This slow cooker pot roast is fall-apart, melt-in-your-mouth tender. The smell will greet you at the door when you come home after a long day and that creamy gravy will send everything soaring over the top.

What is pot roast?

A pot roast is a large, tough cut of meat that’s slow cooked in water, wine, stock or broth to make it incredibly juicy and pull apart tender. Herbs and other seasonings can be added. Often the juices are reserved to make a gravy.

Why Cook a Pot Roast in the Crockpot?

  • It’s way easier than cooking it in the oven.
  • It makes its own gravy.
  • It’s absolutely, incredibly fall apart tender.

HOW TO COOK A CROCK POT ROAST

Cooking a pot roast in your crockpot (aff) is probably one of the easiest slow cooker dinners there is!

  1. You’ll want to start with a nice big chuck roast; trim any large chunks of fat before adding the seasoning. I season my roast with salt, black pepper, garlic powder, paprika, dried thyme and rosemary, then brown it in my cast iron skillet on all sides. This means holding it up with the tongs while the shorter sides are seared.
  2. Carrots, onions, garlic and potatoes are placed into the crockpot with the roast nestled on top. While you don’t necessarily need to add liquid, for this crock pot roast I add some beef broth to that I will have enough liquid to help the gravy at the end.
  3. Once the crock pot roast is fully cooked and the veggies are nice and tender, remove them from the slow cooker to a serving platter.
  4. To make the gravy, combine a couple of tablespoons of liquid from the crock pot with an equal amount of cornstarch in a small bowl. Whisk until it’s nice and smooth (just a fork works great for this), then stir it with the liquid in the slow cooker. It should thicken in just a few minutes, then you can spoon it over the pot roast, or put the pot roast back into the slow cooker if you like.

TIPS FOR MAKING THE PERFECT SLOW COOKER ROAST

  • Brown the roast. Don’t skip this step – it seals in the flavor and creates that lovely golden sear.
  • Customize the herbs and vegetables. Swap out the potatoes for your favorites, like sweet potatoes, turnips or other root vegetables. Sometimes I’ll add onions or celery. I also love to use fresh herbs placed right in the slow cooker.
  • If you don’t have cornstarch but still want that delicious brown gravy, you can make a gravy with a roux. Strain the juices from the crockpot into a large glass measuring cup using a mesh strainer, then follow the directions in the notes of the recipe below.

WHAT KIND OF ROAST IS BEST FOR COOKING IN THE CROCKPOT?

Tougher cuts of meat actually make the best pot roast. In lean cuts of meat the high amounts of collagen break down and turn into gelatin which then tenderizes the meat, creating that melt in your mouth succulence. The juices thicken and create a rich, delicious sauce to spoon over the meat.

Chuck, Brisket and Round roasts make the best pot roasts. I also like using tri-tip.

DO YOU HAVE TO BROWN THE ROAST FIRST?

You don’t have to brown a roast before cooking it in the crock pot. However doing so will create a more rich and complex flavor profile in the meat by caramelizing the meat and toasting the seasonings. In my experience, it also holds the meat together a little better so you can remove it from the slow cooker for serving if you wish.

Here are a few more delicious slow cooker recipes to try:

  • Easy Crock Pot Pork Roast
  • Slow Cooker Baby Back Ribs
  • Slow Cooker Pulled Pork Chili Recipe
  • Easy Slow Cooker Shredded Chicken
  • Crockpot Orange Chicken

Want another classic beef roast recipe? Try the Beef Braciole from Sip and Feast!

Crock Pot Roast

My Crock Pot Roast is the best you’ll ever taste – a super tender, fall-apart slow cooker pot roast with incredible flavor that’s cooked all day in the slow cooker. Served with a simple brown gravy, carrots and potatoes, it’s a homey and delicious Sunday supper or weeknight dinner. 5 from 7 votes Pin Course: Dinner Cuisine: American Keyword: crock pot roast Prep Time: 15 minutes Cook Time: 8 hours Servings: 6 people Calories: 491kcal

  • 2-3 pound chuck roast
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • 1 large yellow onion cut into large pieces
  • 2 pounds russet potatoes peeled and cut into 2-inch chunks
  • 1 pound carrots peeled and cut into 2-inch pieces
  • 2 cloves garlic minced
  • 2 cups beef broth or stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Fresh minced parsley
  • Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
  • Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
  • Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
  • Cover and cook on low 8-10 hours or on high for 5-6 hours.
  • Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
  • Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.

Video

To make a gravy without cornstarch:

  • Melt 3 tablespoons of butter (preferably unsalted) in a medium saucepan, then whisk in 3 tablespoons of flour and cook for 2-3 minutes or until it’s golden in color. Pour in the beef juices from the crockpot (strain them first so you’ll have a smooth gravy) and whisk to combine. Bring the gravy to a simmer and let it bubble for about 5-7 minutes or until it’s thickened. Taste the gravy before adding any seasonings.
  • Please note the nutrition facts do not include this roux gravy.

Nutrition

Calories: 491kcal | Carbohydrates: 39g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1063mg | Potassium: 1457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12815IU | Vitamin C: 14.8mg | Calcium: 81mg | Iron: 5mg

This Crock Pot Roast post may contain affiliate links. Please see my disclosure policy.

This BEST EVER crock pot roast is incredibly flavorful and tender. A few secret tips and tricks make this recipe better than the rest!

I’m very excited to share this insanely good crock pot roast recipe with you today! The recipe actually comes from my friends, Donna & Chad, over at The Slow Roasted Italian. They recently released a new cookbook called The Simple Kitchen

that I love already!

The Simple Kitchen Cookbook has over 80 quick and easy recipes with a full-sized photo for every single recipe. The photography is mouthwatering and will have you craving everything in this book. Inside The Simple Kitchen there are 8 chapters and each chapter has over 10 tested-to-perfection recipes that are tried & true favorites. There are also tons of kitchen tricks and techniques sprinkled throughout.

This cookbook has recipes that are right up my alley and I’ve been loving re-creating the dishes. The dish I’m featuring today is called “Down-Home Pot Roast with Carrots and Potatoes” (found on page 13). This crock pot roast is exquisite! Fall apart tender meat, perfectly cooked and seasoned veggies, and a delicious flavorful gravy that is the perfect complement.

This crock pot roast recipe has a bit of prep work to it (such as preparing and cutting the meat), but trust me, the 20 minutes of effort is well worth it.

With that, let’s jump in to the details!

First, how do you season a crock pot roast?

It’s important to use good seasonings in a crock pot roast to really bring out the flavors of the ingredients. This recipe calls for a Tuscan Seasoning Blend that is comprised of thyme, sage, marjoram, basil, oregano, and rosemary.

The blend of these seasonings is unbelievably good in this roast. The flavor of the spices become stronger the longer they cook and meld together with the ingredients. The spices are why this crock pot roast tastes so good!

How do you make a pot roast tender?

This is what everyone wants, right? Lucky for you, this crock pot roast is made in, well, the crockpot…That means it’s going to be much easier to get a tender roast then if you were cooking this in the oven. Phew.

The most critical part of getting a tender pot roast is to use the right meat. This recipe calls for a boneless beef chuck roast which results in a very tender pot roast.

Additionally, this pot roast is going to be the most tender when cooked at a low temperature in liquid. I make sure to fully submerge the seared beef in the liquid and it comes out fall-off-the-fork tender.

Which brings me to my next point…

How long do you cook a crock pot roast?

This crock pot roast is made by browning the beef first and then slow cooking it in the crock pot. Searing the beef first traps in flavor and is a step I’d highly recommend!

This recipe calls for a slow cook on high for 5 hours or low cook for 10 hours. If you plan in advance, I’d highly recommend low for 10 hours. The tenderness of the meat is unbeatable! It does take a bit of planning (and an early start in the morning depending on when you eat dinner), but it is well worth it.

Thanks for reading – ENJOY!

More Delicious Crockpot Dinners:

  • Crockpot Porcupine Meatballs
  • Mexican Tortilla Soup
  • Crockpot Chicken, Quinoa, and Vegetable Soup

5 from 36 votes Crock Pot Roast Prep Time 20 mins Total Time 20 mins

This crock pot roast is incredibly flavorful and tender

Course: Dinner Cuisine: American Keyword: Crock pot roast Servings: 8 servings Calories: 588 kcal Author: Donna and Chad Elick from the Slow Roasted Italian, republished with permission from “The Simple Kitchen” Ingredients

  • 3 pounds boneless beef chuck roast, cut into chunks
  • 1 tablespoon kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 4 tablespoons extra virgin olive oil, divided
  • 1 medium yellow onion, sliced
  • 6 cloves garlic, minced
  • 2 tablespoons Tuscan-Style Seasoning Blend (SEE RECIPE NOTES)
  • 1 tablespoon Worcestershire sauce
  • 1 cup red wine (Cabernet Sauvignon); OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice
  • 3 cup low-sodium beef stock
  • 2 cups baby carrots
  • 2 pounds baby red potatoes, cut in half or quarters if large
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions

  1. Cut the beef into 3-inch chunks and season with salt and pepper.

  2. Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. (To get a good sear don’t overcrowd the meat, you can sear the meat in batches). Don’t skip this step. We are adding layers of flavor here. Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).

  3. Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock of juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker. Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.

  4. Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.

  5. Serve the pot roast and veggies with the gravy on the side.

Recipe Video

Recipe Notes

Total time depends on if you are cooking this crockpot pot roast on high or low. I recommend cooking it on low for maximum tender and flavor.

Tuscan-Style Seasoning Blend

  • 3 tablespoons dried rosemary
  • 3 tablespoons dried oregano
  • 3 tablespoons dried basil
  • 1 and 1/2 tablespoons dried thyme
  • 1 tablespoon dried marjoram
  • 1 and 1/2 teaspoons dried sage

Whisk all of the ingredients together and add TWO tablespoons to the pot roast. Store the remaining in a mason jar in a cool, dry, dark place.

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef. Yes, no joke, this was made IN A SLOW COOKER. The crust is gorgeous because I browned it before cooking, but that amazing tender medium center of the roast beef is 100% slow cooker.

The recipe for this came from a new series I’ve started in 2017 of slow cooker sandwiches. I’ve combed through list after list of the top sandwiches people crave and I’ve started making slow cooker versions of them all. Most delicious project ever. This Slow Cooker Roast Beef can be served in thick slices for a beautiful meal worthy of company or it can be sliced thinly and used in place of deli roast beef (coming Friday!).

At the beginning of this month I spoke at a blogging conference where I met Gina from Skinnytaste. I had so much fun meeting her my friend surprised me with one of her cookbooks. So when I came across Gina’s recipe for this roast beef in her book I immediately tested it out. It felt so meant to be that I would come across a recipe for one of the sandwiches on my long list. The verdict?

It is perfect! I added garlic to the recipe and skipped the broth, but the technique is what is golden here. It tastes like a shortcut Prime Rib dinner without the effort and high price tag! Win win! If you’re looking for a side dish to this Slow Cooker Roast Beef, I would recommend Classic Steakhouse Creamed Spinach and the Richest, Cheesiest, Crispy Mashed Potatoes. It may as well be Chistmas dinner because your meal is going to be amazing.

Looking for more Slow Cooker Beef dishes?

  • Slow Cooker Pastrami
  • Ultimate Slow Cooker Pot Roast
  • Slow Cooker Corned Beef Dinner
  • Chipotle Barbacoa Beef (Copycat)

If you’re keeping track here are the sandwiches we’ve got so far:

  • Slow Cooker Pastrami Sandwiches
  • Slow Cooker Philly Cheese Steak Sandwiches
  • Slow Cooker Reuben Sandwiches
  • Slow Cooker McRib Sandwiches
  • Turkey Moist Maker Sandwich <— turkey made in the slow cooker

There’s more on the way too, I’ve made and photographed a lot of slow cooker sandwiches, so if you’re enjoying this series definitely stick around, more are coming!

Tools Used in the making of this Slow Cooker Roast Beef:
Slow Cooker with Thermometer Probe: This slow cooker is a new addition to our house but it is an amazing new toy I’ve been having fun with. The thermometer fits through the lid without letting the heat escape.
Thermometer: If you don’t have that slow cooker, this thermometer can stay in the slow cooker with no issues.
Skinnytaste Fast and Slow: An amazing book by an even more amazing blogger. Her food doesn’t taste like it lost flavor to be better for you.

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Slow Cooker Roast Beef

5 from 18 votes

  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Course: Main
  • Cuisine: American
  • Author: Sabrina Snyder

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

  • 5 pounds chuck roast
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 cloves garlic minced
  • 1 tablespoon canola oil

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Rub the chuck roast with the salt, pepper and garlic.
  2. Heat up your slow cooker insert (if cast aluminum) or a large pot on high heat with the canola oil.
  3. Sear the beef on each side for 3-4 minutes.

  4. Put the beef and the drippings from the pan into your slow cooker.
  5. Cook on low for 90 minutes.

  6. Using a standard meat thermometer or a slow cooker with a thermometer probe, cook to 135 (medium rare) or 140 (medium) degrees.

All images and text © for Dinner, then Dessert.

Keyword: Slow Cooker Roast Beef Sliceable Save

Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

This Slow Cooker Roast Beef (a.k.a Crockpot Roast Beef) will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! Perfect for serving a crowd so why not make it this weekend? This recipe is gluten free and even slimming friendly… Happy days 🙂

This post contains affiliate links – if you purchase a recommended product after clicking a link I will earn a small commission but it won’t cost you a penny more! For more information, check out my disclosure.

You will also love my Chunky Beef Casserole

Sometimes a recipe comes along that

  1. Is incredibly tasty and beloved by everyone
  2. Is SUPER EASY and almost cooks itself

This Slow Cooker Beef Roast is THAT recipe 🙂 It is ridiculously easy, it feeds a crowd and it will knock your socks off – the perfect Sunday Roast to share with family and friends!

Simply pop the meat and veggies in your slow cooker in the morning and you have the best dinner waiting for you by supper time.

Take a look at the recipe video and step by step breakdown to see how its done.

What makes this recipe such a winner? Let me count the ways…

  • The PERFECT pot roast: If you are intimidated by roast beef because it is tricky to get just right then this is the beef recipe for you. Technically it is not a roast but a beef pot roast since it is cooked in a slow cooker.
  • It is almost hands off, practically a ‘dump and go’ recipe. After some initial prep, the meat simply cooks slowly for several hours until it becomes fall apart tender.
  • Finally a beef roast that comes with gravy built in! The flavor-packed broth in which the beef cooks in becomes the totally addicting gravy you will want to bathe in (or maybe that’s just me)
  • You can also cook potatoes and other veggies at the same time – one less job to do!

Which beef joint is best for Crockpot Beef Roast?

More good news my friends! You can use any beef joint that’s suitable for roasting or pot roasting, including some budget friendly options such as brisket and topside. I ordered my beef joint from Amazon Fresh and it is such good quality!

Make sure your joint will fit in your Slow Cooker – as you will see from the recipe video my joint was rather mahoosive! You can cut it in half if necessary.

I have made this recipe so many times and according to my family the BESTEST ever version was made with topside beef – I will leave the final choice up to you. If you are watching your weight make sure to pick a leaner joint and trim any visible fat before cooking.

Slow Cooker Beef Ingredients

Here’s what you will need

  • Beef joint such as brisket or topside. You can cook a large joint if serving a crowd or a smaller one if preferred. Leftovers are to die for though…
  • Beef stock (broth) – I usually use Knorr Stockpots but you can use a stock cube or your favourite broth, preferably a low sodium one. Check this is gluten free if that is a concern
  • Balsamic vinegar and soy sauce (or Tamari for GF version)
  • Worcestershire sauce
  • A little tomato purée
  • Onion and garlic
  • Bay leaves
  • Carrots – these add flavour to the gravy and you can serve them on the side, win-win!
  • Potatoes – these are optional. I actually prefer crispy roast potatoes with my roast beef so I usually cook these separately in the oven or an Air Fryer
  • Cornflour (cornstarch) to thicken the gravy
  • Not an ingredient, obvs, but you will also need a Slow Cooker – this is the one I am currently loving, it comes with a searing function and it’s so budget friendly!

HOW TO MAKE SLOW COOKER BEEF JOINT

STEP 1. Pat the beef dry with kitchen paper and season well with salt and pepper.

STEP 2. Spray a large skillet or shallow casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour.

STEP 3. Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.

STEP 4. Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.

STEP 5. Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato purée, minced garlic, salt and bay leaves. Stir to combine.

STEP 6. Add the beef and then the vegetables, pushing them down into the liquid. Top with extra hot beef stock to come up halfway up the side of your joint.

STEP 7. Cover the slow cooker and cook for 8 hours on LOW or 6 hours on HIGH. If you can, flip the beef joint over about halfway through the cooking. Not the end of the world if you forget!

STEP 8. Use a slotted spoon to remove the vegetables from the slow cooker. Check the beef – it should be incredibly tender. Remove from the crockpot and set aside, covered with foil while the gravy is simmering. Slice against the grain just before you are ready to serve.

SLOW COOKER ROAST BEEF GRAVY

This gravy OMG it is soooo delicious! All you have to do…

STEP 1. Strain all the liquid from the slow cooker into a saucepan discarding any solids.

STEP 2. Stir in the cornflour slurry and bring the gravy to a rolling simmer. Reduce to a low simmer and cook for 10-15 minutes or until reduced . Taste and season if needed.

SERVING THE BEEF ROAST

Slice the beef against the grain and arrange on a platter with the carrots (and potatoes if you have added any). Drizzle with some of the gravy and garnish with fresh chopped parsley. Serve the roast allowing everyone to pour extra gravy on top – SO YUMMY!

If you are not cooking the potatoes in with the roast then these scalloped potatoes would be lovely served on the side – though, alas, not diet friendly!

Is this recipe Slimming Friendly?

This beef roast may be suitable for those following popular weight loss plans like Weight Watchers and Slimming World. Simply remove any fat before cooking or even after…it will solidify in the fridge and is easy to skim off.

Make sure to fill your plate with loads of vegetables like steamed broccoli, green beans or steamed spinach.

There’s 9 Weight Watchers SmartPoints *according to an online calculator and under 400 calories per serving.

TIPS FOR MAKING THE BEST SLOW COOKER BEEF RECIPE

– Remove the meat from the fridge and pat the topside of beef dry as much as possible. Season really well with salt and freshly ground pepper.

– Brown the beef before cooking. This triggers the Maillard reaction which adds tons of flavour to your pot roast. If you are really short of time you can ‘dump and go’ skipping this step but for the best flavour sear the meat first.

– Deglaze the pan – pour wine or stock into the hot pan after you have set the beef aside. Use the back of the spoon to scrape any browned bits into the stock.

– If your beef is a little tough, even after cooking for 8 hours, slice then add back in the pot for another hour.

– If you haven’t time to prep the meat in the morning, do the prep work the night before. Add all the ingredients in your slow cooker and allow to cool then store in the fridge overnight (in the slow cooker if fridge space allows, otherwise in a suitable container). The next day turn your cooker on and forget about it for at least 8-9 hours. The roast might take longer to cook if cooked straight from the fridge.

– Leftovers will keep for up to 4 days in the fridge and are excellent in sandwiches or pasta bakes (<––– this Stroganoff pasta bake is amazing!). If you have any leftover gravy you can freeze it – pour cooled gravy into an ice cube tray and freeze until solid. Pop the cubes out into a freezer bag and use within 3 months.

HAVE YOU MADE MY SLOW COOKER BEEF RECIPE?

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MORE BEEF RECIPES TO TRY

Braised Beef

The BEST Braised Beef recipe! This tender and flavorful beef braised in red wine with carrots and parsnips will is sure to become a family favorite. Easy to make in the oven or your slow cooker and slimming friendly too! You can increase the amount of beef if you like to serve more. GO TO RECIPE

Classic Beef Bourguignon

Beef Bourguignon (boeuf bourguignon if you are feeling French) is the ultimate beef stew recipe. Rich and maddeningly delicious tender beef slow cooked in a rich wine gravy. Make it on the stove, your Instant Pot or the slow cooker and look out for my Slimming World variation too! GO TO RECIPE

One–pot Vietnamese Beef Stew

This highly aromatic Vietnamese Beef Stew will become your favourite family meal. Slow cooked until the meat is fall apart tender and packed with flavour. GO TO RECIPE

Chunky Beef Casserole

This Chunky Beef Casserole couldn’t be easier! Tender slow cooked beef simmered with carrots and squash in a rich gravy – a flavour-packed beef stew the entire family will love. This healthy and hearty stew is easy to cook in your oven, slow cooker or the Instant Pot!
This Slimming World Beef Stew is completely SYN FREE, gluten free and suitable for freezing too! 10 SmartPoints on Weight Watchers. GO TO RECIPE

Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.

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This Slow Cooker Beef will be become your favourite Sunday Roast – incredibly tender slow cooked beef in a rich gravy. 10/10 for flavour and almost zero effort! This recipe is gluten free and slimming friendly. 5 from 3 votes Pin Course: Main Course Cuisine: American, British Keyword: Beef Pot Roast, Slow Cooked Beef, Slow Cooker Beef, Slow Cooker Beef Roast Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes Servings: 6 – 8 Calories: 378kcal

  • Olive oil cooking spray or 2 tbsp olive oil
  • 1.4 kg | 3 pounds beef joint such as brisket or topside
  • Salt and pepper to season
  • 60 ml | 1/4 cup white wine (or stock) to deglaze pan
  • 2 onions , roughly chopped
  • 4 carrots , halved (add more if you like)
  • 6 potatoes , peeled and halved (optional)
  • 3 tbsp balsamic vinegar
  • 3 tbsp soy sauce (or Tamari for GF version)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato purée
  • 3 garlic cloves , minced
  • 1/2 tsp salt
  • 500 ml | 2 cups hot beef stock (broth) – more if needed
  • 2 Bay leaves
  • 1 tbsp cornflour (cornstarch) diluted in 1 tbsp cold water
  • Salt and pepper to season
  • 2 tbsp flat leaf parsley , chopped to garnish
  • Pat the beef dry with kitchen paper and season well with salt and pepper.
  • Spray a large pan or casserole dish with olive oil spray and sear the beef on all sides until nicely coloured. This can take up to 10-15 minutes but adds so much flavour so don’t skip!
  • Set the beef aside and deglaze the pan with white wine (or red wine or beef stock), scraping any browned bits into the stock with the back of a wooden spoon.
  • Add the onions and carrots and stir until they get a bit of colour and and almost all of the liquid is gone.
  • Add beef stock (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt and bay leaves. Stir to combine.
  • Add the beef and then the vegetables, pushing them down into the liquid. Check the levels of the stock, it should come up halfway up the side of your joint. Top with extra hot beef stock if necessary.
  • Cover the slow cooker and cook for 8 hours on LOW or 6 hours on HIGH. If you can, flip the beef joint over about halfway through the cooking. Not the end of the world if you forget!
  • Check the beef – it should be incredibly tender. Remove from the crockpot and set aside, covered with foil.
  • Use a slotted spoon to remove the vegetables from the slow cooker. Strain all the liquid into a saucepan discarding any solids.
  • Stir in the cornflour slurry and bring the gravy to a simmer for 10-15 minutes or until reduced. Taste and season if needed.
  • Slice the beef against the grain and arrange on a platter with the carrots (and potatoes if you have added any). Drizzle with some of the gravy and garnish with fresh chopped parsley.
  • Serve the roast allowing everyone to pour extra gravy on top – SO YUMMY!

Is this recipe Slimming Friendly? This slow cooker beef roast is totally slimming friendly! Simply remove any fat from the meat before (or after) cooking. If you are storing leftovers you can skim any fat easily as it will solidify. Make sure to fill your plate with some extra vegetables like steamed broccoli, green beans or steamed spinach. There’s 9 Weight Watchers SmartPoints and under 400 calories per serving. TIPS FOR MAKING THE BEST SLOW COOKER BEEF RECIPE

  • Remove the meat from the fridge and pat the topside of beef dry as much as possible. Season really well with salt and freshly ground pepper.
  • Brown the beef before cooking. This triggers the Maillard reaction which adds tons of flavour to your pot roast. If you are really short of time you can ‘dump and go’ skipping this step but for the best flavour sear the meat first.
  • Deglaze the pan – pour wine or stock into the hot pan after you have set the beef aside. Use the back of the spoon to scrape any browned bits into the stock.
  • If your beef is a little tough, even after cooking for 8 hours, slice then add back in the pot for another hour.
  • If you haven’t time to prep the meat in the morning, do the prep work the night before. Add all the ingredients in your slow cooker and allow to cool then store in the fridge overnight (in the slow cooker if fridge space allows, otherwise in a suitable container). The next day turn your cooker on and forget about it for at least 8-9 hours. The roast might take longer to cook if cooked straight from the fridge.
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Please note I am not affiliated in any way with Slimming World or Weight Watchers. Those plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 378kcal | Carbohydrates: 40g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 1033mg | Potassium: 1854mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6933IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 11mg Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes! FOLLOW ME ON SOCIAL MEDIA