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Classic Slow Cooker Roast Beef
Video
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Ingredients
- 3-4 lb beef chuck roast, trimmed
- 2 large onions, quartered
- 4 large carrots, cut into 2-inch chunks
- 4 medium potatoes, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 bay leaves
Instructions
Pat the beef roast dry with paper towels and season generously with salt and pepper
Heat olive oil in a large skillet over high heat and sear the roast on all sides until browned (optional but recommended)
Place quartered onions, carrots, and potatoes in the bottom of the slow cooker
Place the seared roast on top of the vegetables
Mix beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary in a bowl
Pour the liquid mixture over the roast and vegetables
Add bay leaves to the slow cooker
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours
Check internal temperature reaches 145F (medium-rare) to 160F (medium)
Remove roast to a cutting board and let rest for 15 minutes before slicing
Serve with vegetables and cooking liquid
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Chuck roast is ideal as it becomes tender during slow cooking and has good marbling.
While not required, searing adds extra flavor through caramelization.
It's not recommended as it may spend too long at unsafe temperatures.
Use a meat thermometer - 145F for medium-rare, 160F for medium.
Yes, but LOW temperature yields more tender results.
It might need more cooking time or the cut might be too lean.
Yes, but don't overcrowd the slow cooker.
Place them on the bottom so they cook in the liquid.
Liquid should cover about 1/3 of the meat.
Yes, strain and thicken with cornstarch or flour.
At least 15 minutes to retain juices.
Yes, reduce cooking time accordingly.
Dried herbs work well in slow cooking.
Yes, store prepared ingredients separately in the refrigerator.
Add firmer vegetables like carrots at the beginning and softer ones later.