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Classic Slow Cooker Roast Beef
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 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
🍳 Quick Cooking Steps
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
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Large cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Large mixing bowl
- Meat thermometer
- Kitchen twine (optional)
- Serving platter
- Ladle or large spoon
⚡ Quick Cooking Tips
For extra flavor, add red wine to the cooking liquid
Try different herb combinations like sage and oregano
Add mushrooms during the last hour of cooking
Use sweet potatoes instead of regular potatoes for variation
Add tomato paste for a richer sauce
Consider using beef brisket or round roast as alternatives
Add celery and parsnips for extra vegetable variety
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 85min, Running 40min, Cycling 55min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled leftovers in airtight container in refrigerator for up to 4 days Keep meat and vegetables together in cooking liquid to maintain moisture Label container with date and contents
🔥 Reheating Tips
- Reheat in slow cooker on LOW for 1-2 hours until warmed through Microwave individual portions with some liquid for 2-3 minutes, stirring halfway Add extra beef broth if needed to prevent drying out
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance and store in water Season meat up to 24 hours ahead and refrigerate Prepare herb and liquid mixture day before
❄️ Freezing Guide
- Freeze cooked roast and vegetables in freezer-safe containers for up to 3 months Freeze cooking liquid separately in ice cube trays Thaw completely in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with crusty bread to soak up the flavorful juices Pair with a fresh green salad with vinaigrette dressing Add Yorkshire puddings for a traditional Sunday roast Serve with horseradish sauce or mustard on the side Garnish with fresh parsley before serving
⚠️ Common Mistakes
- Not searing the meat before slow cooking Opening the lid too frequently during cooking Overcrowding the slow cooker with too many ingredients Not using enough liquid for proper braising Cutting the meat before it has time to rest
🎨 Recipe Variations
- Italian Style: Add Italian seasoning, red wine, and diced tomatoes French Style: Use herbs de Provence and add mushrooms BBQ Style: Add barbecue sauce and smoked paprika Asian Fusion: Include soy sauce, ginger, and star anise Mexican Style: Add chipotle peppers, cumin, and lime juice
❓ Quick Cooking Q&A
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.
