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Slow Cooker Roast Beef

A simple and comforting slow cooker roast beef recipe that delivers big flavors with minimal effort. Tender beef, savory vegetables, and a delicious pan sauce make it perfect for family dinners.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 pounds beef roast (chuck roast or bottom round) Chuck gives more collagen and a melt-in-your-mouth texture; bottom round stays firmer.
  • 1 cup beef broth Low-sodium if you prefer managing salt.
  • 2 tablespoons Worcestershire sauce
  • 1 onion, chopped
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder if in a pinch)
  • 4-5 carrots, cut into chunks
  • 2-3 potatoes, cut into chunks (Yukon Gold or russet)
  • Salt and pepper to taste
  • 1-2 teaspoons dried thyme or rosemary, or a few sprigs fresh

Method
 

Preparation
  1. (Optional) Pat the roast dry and season all over with salt and pepper. Heat a skillet over medium-high heat with a tablespoon of oil and brown the roast 2-3 minutes per side until nicely caramelized.
  2. Place the roast in the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, minced garlic, and a pinch of salt and pepper. Pour the mixture evenly over the roast.
  4. Scatter the chopped onion, carrots, and potatoes around and on top of the roast. Tuck them into the juices so they cook evenly.
  5. Sprinkle thyme or rosemary over the meat and vegetables. If using fresh sprigs, lay them on top.
Cooking
  1. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours. The roast is done when the meat is tender and reaches your desired doneness: around 145°F for sliceable roast, or 190-205°F for fall-apart, shreddable beef.
  2. Remove the roast and let it rest for 10-15 minutes before slicing.
  3. Spoon pan juices over the meat and vegetables. If you like a thicker gravy, pour the liquid into a saucepan, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into it, and simmer until thickened.

Notes

Browning the roast first adds flavor. Avoid overcrowding the slow cooker with veggies for even cooking. Use a meat thermometer to check doneness.