Slow Cooker Crockpot Beef Roast
This Slow Cooker Crockpot Beef Roast is an easy classic recipe. This hearty dish promises tender, melt-in-your-mouth chuck pot roast, slow-cooked to perfection in savory herbs, spices, and hearty vegetables drizzled in homemade gravy. Set it in the morning and return home to the irresistible aroma of a home-cooked meal ready to be enjoyed.
Servings 4 servings
Calories 653kcal
Equipment
Ingredients
- 2-4 pounds chuck roast (or round, bottom, shoulder, or rump) Mine was 2 1/2 pounds.
- 1 teaspoon brown sweetener or sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1/2 cup diced or sliced onions I used white onions.
- 2-3 garlic cloves Minced
- 1 cup beef broth Any broth or water will work.
- 1 teaspoon Worcestershire sauce See notes.
- 1 pound baby potatoes Whole.
- 1 pound carrots Shaved and sliced into 3-4 inch pieces.
Optional Gravy
- 3 tablespoons butter
- 1/4 cup flour
- 1 - 2 cups beef broth Any broth will work.
- 1/2 cup cooked beef drippings from the slow cooker
Instructions
- Season all sides of the roast with the spices.
- Place a skillet on medium-high heat on the stove and add the olive oil. Add the roast to the pan and sear both sides of the roast. Let it sear without moving it for a few minutes until a golden-brown crust forms. Use tongs to turn the roast and sear all sides evenly.
- Add the onions, garlic, broth, and Worcestershire sauce to the bottom of the slow cooker (Mine is 7 quart).
- Next, add the seasoned roast.
- Top with the carrots and potatoes. Ensure the vegetables are placed over the roast instead of in the broth. This will ensure they don't overcook and become mushy.
- Place the lid on the pot and slow cook.For small roasts (less than 3 pounds): Cook on Low for about 7-8 hours or on High for about 4-5 hours.For a 3-4 pound roast: Cook on Low for about 8-10 hours or on High for about 5-7 hours.Roasts any larger may require additional time.The goal is to cook the meat until it’s fork-tender and easily pulls apart. Throughout the cooking process, avoid opening the slow cooker too often because this will slow down the cooking time and release heat, potentially increasing the overall cooking time.
- Once cooked, remove the lid and allow the meat to cool and rest before serving. The veggies won’t have a ton of flavor once you remove them from the Crockpot. I like to add salt and pepper once they are cooked.
Optional Gravy
- Heat a skillet on medium heat. Add the butter.
- When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
- Add 1 cup of broth and 1/2 cup of the beef drippings from the pot. Stir until the gravy begins to thicken. If the gravy is too thick, add additional broth. Stir (and continue to add broth) until the gravy reaches your desired consistency.
- Taste repeatedly and add salt and pepper to taste as needed.
Notes
You may need additional spices depending on the size of the roast you use. The rule of thumb is to season all areas of the meat without leaving blank spaces.
Worcestershire sauce is used for its slightly sweet and tangy notes to complement the rich flavors of the meat. Feel free to omit it if you wish.
Searing the roast before adding it to the slow cooker is not strictly necessary, but it will significantly enhance the flavor and texture.
Keep in mind boneless roasts will cook faster than bone-in. Bones can act as insulators, slowing down the transfer of heat to the center of the meat. Without bones, the heat can penetrate more evenly throughout the entire roast, aiding in faster cooking.
Use a fork to gently pierce the meat. If it easily pulls apart or shreds with little resistance, it’s likely done. Look for visual signs like the meat shrinking away from the bone (if bone-in) or the edges of the roast becoming visibly tender and starting to fall apart.
Small/thin veggies like baby carrots likely won't hold up well for hours in the slow cooker. I like to stick to thick veggies.
I like to use baby potatoes and keep them intact when you add them to the slow cooker. This will also help keep them from getting mushy. Russet potatoes will become super soft and might break down a bit when slow-cooked for a long duration. If you prefer firm potatoes, opt for baby Yukon/gold.
Nutrition
Serving: 8oz with potatoes and gravy | Calories: 653kcal | Carbohydrates: 37g | Protein: 67g | Fat: 28g