I finally perfected a Slow Cooker Roast Beef that made me rethink my Sunday menu after one try; read on to uncover the simple trick behind the gravy everyone asks about.
I never thought a lazy Sunday could taste this good until I tried this Slow Cooker Roast Beef. A humble beef roast slowly breaks down into an almost melt in your mouth centre, and the garlic perfume drifts through the gravy, making you want to sneak a spoon before dinner.
I’ve looked at a ton of Roast Beef Crock Pot Recipes and usually shrug, but this one stacks flavour in a way that keeps surprising me, bite after bite. It’s 10/10 for flavour and almost zero effort, so if you’re curious about a real, no fuss roast you should try it.
Ingredients
- Rich in protein and iron, keeps you full, gives savory depth to the sauce
- Adds natural sweetness, fiber and beta carotene, bright color and a bit of crunch
- Onions bring umami and slight sweetness, help build the beefy base, they soften
- Punchy aromatic, small amount boosts savoriness and aroma, not too overpowering usually
- Concentrates meaty flavor, adds depth and moisture, better than water for simmering
- Tiny splash gives umami, tang and complexity, a little goes a long way
- Used to thicken juices into gravy, flour gives more body cornstarch stays glossy
Ingredient Quantities
- 1 (3 to 4 lb / 1.4 to 1.8 kg) beef roast (chuck, top round or rump)
- 1 1/2 tsp kosher salt
- 1 tsp black pepper, freshly ground if possible
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 large yellow onion, quartered
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery, cut into pieces
- 1 1/2 cups (360 ml) beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 2 bay leaves
- 2 tbsp all purpose flour or 1 tbsp cornstarch
- 1 tbsp butter (optional)
How to Make this
1. Pat the 3 to 4 lb beef roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper, press the seasoning in good.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat, sear the roast 2 to 3 minutes per side until nicely browned, toss in the 4 minced garlic cloves for the last 20 to 30 seconds so they don’t burn, then transfer the roast to the slow cooker.
3. Put the quartered large yellow onion, 3 chunked carrots and 2 stalks chopped celery in the bottom of the slow cooker as a veg bed, add 2 bay leaves, 1 tsp dried thyme and 1 tsp crushed dried rosemary scattered on top.
4. Pour the veg-smelling pan drippings into the slow cooker but first deglaze the skillet with 1 1/2 cups beef stock scraping up the brown bits, stir in 2 tbsp Worcestershire sauce and 1 tbsp tomato paste until smooth then pour that over the roast and veggies.
5. Cover and cook on LOW for about 8 to 9 hours or on HIGH for 4 to 5 hours, cook until the meat is fork tender and easily pulls apart, slow is best but if you’re short on time use high.
6. When done, remove the roast and vegetables to a platter, tent loosely with foil and let rest 10 to 15 minutes so the juices settle, slice against the grain or shred if it falls apart.
7. Skim excess fat from the juices in the slow cooker, then strain into a saucepan and bring to a simmer to concentrate flavor if you want stronger gravy.
8. Thicken the gravy: for flour mix 2 tbsp all purpose flour with a little cold water to make a smooth slurry or make a quick beurre manié with 1 tbsp butter and 2 tbsp flour kneaded together, whisk into simmering juices until thickened; for cornstarch mix 1 tbsp cornstarch with equal cold water and whisk into simmering juices, cook 1 to 2 minutes until glossy. Finish with the optional 1 tbsp butter for richness, taste and adjust salt and pepper.
9. Slice the roast against the grain, spoon the hot gravy and cooked veggies over top and serve. Quick tips: let meat rest, always slice across the grain, reduce gravy on high heat to concentrate flavor, and save leftovers for awesome sandwiches.
Equipment Needed
1. Sharp chef’s knife (for trimming and slicing)
2. Large cutting board
3. Paper towels or a clean kitchen towel to pat the roast dry
4. Large heavy skillet (cast iron or stainless) for searing
5. Tongs and a slotted spoon for turning and moving the roast
6. 6 to 8 quart slow cooker
7. Measuring cups and measuring spoons
8. Wooden spoon and a heatproof spatula for stirring and scraping
9. Medium saucepan, fine mesh strainer and whisk for the gravy
10. Aluminum foil and a serving platter for resting and serving
FAQ
SLOW COOKER ROAST BEEF Recipe Substitutions and Variations
- Beef roast: use brisket, bottom round or boneless short ribs instead. Brisket gives richer flavor and may need 1-2 hrs more, short ribs shred and make a saucier dish. Brown the meat first for way more flavor, dont skip it if you can.
- Beef stock (1 1/2 cups): swap with chicken or vegetable stock plus 1 tsp soy sauce for depth, or dissolve 1 beef bouillon cube in 1 1/2 cups hot water. You can also use 1 cup red wine + 1/2 cup water for a bolder sauce.
- Worcestershire sauce: substitute 1 tbsp soy sauce + 1 tsp apple cider vinegar, or 1 tbsp balsamic + 1 tsp soy, or 1 tbsp steak sauce (A1) in a pinch. These keep the umami and tang.
- Tomato paste: replace 1 tbsp with 3 tbsp tomato sauce reduced down to a paste, or 1 tbsp ketchup (reduce any extra sugar), or 1 tsp concentrated tomato purée. If you use sauce simmer it to concentrate the flavor.
Pro Tips
1. Bring the roast to room temperature for about 45 to 60 minutes and pat it super dry, you’ll get a much better crust that way, cold meat lowers the searing temp and makes it steam instead of brown.
2. Get your skillet really hot before searing and resist the urge to move the roast, leave it alone until a crust forms; add the garlic only at the very end so it flavors the oil but doesn’t burn.
3. Cut the carrots and celery into bigger chunks so they survive the long cook, and make a loose veg bed so the roast doesn’t sit in all the juices, that helps cook it evenly and keeps the veggies from turning to mush.
4. For deeper gravy flavor, simmer the strained juices to reduce them before thickening, or chill them overnight to remove fat easily then reheat; when thickening always mix flour or cornstarch with cold water first so you don’t get lumps, and finish with a little butter for shine.
5. Let the meat rest 10 to 15 minutes, always slice across the grain, if it falls apart just shred it and toss with hot gravy so it stays juicy, and save the juices for sandwiches or freeze them in ice cube trays for later use.
SLOW COOKER ROAST BEEF Recipe
I finally perfected a Slow Cooker Roast Beef that made me rethink my Sunday menu after one try; read on to uncover the simple trick behind the gravy everyone asks about.
6
servings
450
kcal
Equipment: 1. Sharp chef’s knife (for trimming and slicing)
2. Large cutting board
3. Paper towels or a clean kitchen towel to pat the roast dry
4. Large heavy skillet (cast iron or stainless) for searing
5. Tongs and a slotted spoon for turning and moving the roast
6. 6 to 8 quart slow cooker
7. Measuring cups and measuring spoons
8. Wooden spoon and a heatproof spatula for stirring and scraping
9. Medium saucepan, fine mesh strainer and whisk for the gravy
10. Aluminum foil and a serving platter for resting and serving
Ingredients
1 (3 to 4 lb / 1.4 to 1.8 kg) beef roast (chuck, top round or rump)
1 1/2 tsp kosher salt
1 tsp black pepper, freshly ground if possible
2 tbsp olive oil
4 garlic cloves, minced
1 large yellow onion, quartered
3 medium carrots, peeled and cut into chunks
2 stalks celery, cut into pieces
1 1/2 cups (360 ml) beef stock
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary, crushed
2 bay leaves
2 tbsp all purpose flour or 1 tbsp cornstarch
1 tbsp butter (optional)
Directions
- Pat the 3 to 4 lb beef roast dry, rub with 1 1/2 tsp kosher salt and 1 tsp black pepper, press the seasoning in good.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat, sear the roast 2 to 3 minutes per side until nicely browned, toss in the 4 minced garlic cloves for the last 20 to 30 seconds so they don't burn, then transfer the roast to the slow cooker.
- Put the quartered large yellow onion, 3 chunked carrots and 2 stalks chopped celery in the bottom of the slow cooker as a veg bed, add 2 bay leaves, 1 tsp dried thyme and 1 tsp crushed dried rosemary scattered on top.
- Pour the veg-smelling pan drippings into the slow cooker but first deglaze the skillet with 1 1/2 cups beef stock scraping up the brown bits, stir in 2 tbsp Worcestershire sauce and 1 tbsp tomato paste until smooth then pour that over the roast and veggies.
- Cover and cook on LOW for about 8 to 9 hours or on HIGH for 4 to 5 hours, cook until the meat is fork tender and easily pulls apart, slow is best but if you're short on time use high.
- When done, remove the roast and vegetables to a platter, tent loosely with foil and let rest 10 to 15 minutes so the juices settle, slice against the grain or shred if it falls apart.
- Skim excess fat from the juices in the slow cooker, then strain into a saucepan and bring to a simmer to concentrate flavor if you want stronger gravy.
- Thicken the gravy: for flour mix 2 tbsp all purpose flour with a little cold water to make a smooth slurry or make a quick beurre manié with 1 tbsp butter and 2 tbsp flour kneaded together, whisk into simmering juices until thickened; for cornstarch mix 1 tbsp cornstarch with equal cold water and whisk into simmering juices, cook 1 to 2 minutes until glossy. Finish with the optional 1 tbsp butter for richness, taste and adjust salt and pepper.
- Slice the roast against the grain, spoon the hot gravy and cooked veggies over top and serve. Quick tips: let meat rest, always slice across the grain, reduce gravy on high heat to concentrate flavor, and save leftovers for awesome sandwiches.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 450kcal
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 1g
- Polyunsaturated: 1.5g
- Monounsaturated: 12g
- Cholesterol: 110mg
- Sodium: 550mg
- Potassium: 900mg
- Carbohydrates: 12g
- Fiber: 2.5g
- Sugar: 6g
- Protein: 40g
- Vitamin A: 4000IU
- Vitamin C: 10mg
- Calcium: 60mg
- Iron: 4.5mg
