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beef roast recipe slow cooker

This slow cooker beef roast delivers tender, fall-apart beef with hearty vegetables and rich homemade gravy. Slow cooking transforms a marbled chuck roast into a comforting family meal filled with deep flavor from garlic, herbs, and savory broth.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Beef Base
  • 2.5 lb beef chuck roast choose a roast with visible marbling
  • 1 tbsp olive oil for browning the roast
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
Aromatic Vegetables
  • 1 large onion sliced
  • 3 carrots cut into large chunks
  • 3 potatoes cut into medium pieces
  • 3 cloves garlic finely minced
Cooking Liquid and Herbs
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Method
 

  1. Remove the chuck roast from the refrigerator about 15 minutes before cooking. Pat it dry with paper towels. Rub the roast with salt, black pepper, garlic powder, and onion powder, pressing the seasoning into the meat.
  2. Heat olive oil in a large skillet over medium-high heat. When hot, sear the roast for 2 to 3 minutes on each side until a dark brown crust forms. Transfer the roast to a plate.
  3. Add a small splash of beef broth to the hot skillet and scrape the browned bits from the bottom. Pour this flavorful liquid into the slow cooker.
  4. Place sliced onions at the bottom of the slow cooker. Add carrot chunks and potato pieces on top to create a flavorful base.
  5. Place the browned roast on top of the vegetables, positioning it in the center of the slow cooker.
  6. Pour the beef broth around the roast. Add Worcestershire sauce and sprinkle thyme and rosemary over the meat and vegetables.
  7. Cover the slow cooker with the lid. Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours until the beef becomes fork tender.
  8. Carefully remove the roast from the slow cooker. Slice or shred the beef and serve with the cooked carrots and potatoes. Spoon the cooking juices over the top.

Notes

For keto or low-carb versions, replace potatoes with radishes or cauliflower. For thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot cooking juices until thickened. Leftover roast can be used for tacos, sandwiches, or pasta dishes.