Slow Cooker Roast Beef (Printable)
Tender beef cooked slowly with carrots, potatoes, and herbs for a flavorful main course.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef chuck roast
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
→ Vegetables
04 - 3 large carrots, peeled and cut into 2-inch pieces
05 - 3 stalks celery, cut into 2-inch pieces
06 - 1 large onion, quartered
07 - 4 cloves garlic, peeled and smashed
08 - 2 lbs baby or gold potatoes, halved
→ Aromatics & Liquids
09 - 2 cups beef broth
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon Dijon mustard
13 - 2 sprigs fresh rosemary
14 - 4 sprigs fresh thyme
15 - 2 bay leaves
→ Optional Thickener
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water
# How to Make It:
01 - Sprinkle salt and pepper evenly over the entire beef roast.
02 - Heat a large skillet over medium-high heat and brown the roast on all sides for 2 to 3 minutes each to develop flavor; this step is optional.
03 - Place carrots, celery, onion, garlic, and halved potatoes at the bottom of the slow cooker.
04 - Position the seared beef roast atop the arranged vegetables in the slow cooker.
05 - Combine beef broth, tomato paste, Worcestershire sauce, and Dijon mustard in a small bowl; whisk until smooth and pour over the roast.
06 - Nestle rosemary, thyme, and bay leaves around the meat for flavor infusion.
07 - Cover and cook on low setting for 8 hours or high setting for 4 to 5 hours until the beef is tender and vegetables are fully cooked.
08 - Transfer roast and vegetables to a serving platter, discarding herb stems and bay leaves.
09 - Pour cooking liquid into a saucepan, stir in cornstarch slurry, and simmer for 2 to 3 minutes until thickened.
10 - Slice or shred the beef and serve alongside the cooked vegetables and prepared gravy.
# Expert Advice:
01 -
- The beef becomes so tender it practically melts, and you don't have to babysit a hot stove for hours.
- Your whole house smells incredible, and guests think you've been cooking all day when really you just prepped ingredients.
- Leftovers turn into the best sandwiches, so you're basically getting two meals for the work of one.
02 -
- Don't skip the searing step if you can—those browned bits add a depth that makes people taste the difference and wonder what you did differently.
- Waxy potatoes are non-negotiable; russets will fall apart and make your liquid cloudy.
- Fresh herbs are essential; dried herbs become dusty and bitter during eight hours of cooking, so if you only have dried, use half the amount and add them in the last hour.
03 -
- Leftovers make extraordinary sandwiches the next day—pile the shredded beef on crusty bread with a spoonful of gravy and you've got something that might be better than the first meal.
- If your slow cooker runs hot, eight hours on low might be too long; start checking at the six-hour mark to avoid overcooking.