Slow Cooker Roast Beef – Tender, Juicy, and Effortless
Slow cooker roast beef made with chuck roast, carrots, onions, garlic, and herbs — tender, juicy, and effortless comfort food.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Total Time: 8 hrs 15 mins
- Yield: 6–8 servings 1x
Ingredients
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3–4 lb chuck roast
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2 cups beef broth
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2 medium onions, sliced
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4–6 garlic cloves, minced
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4 carrots, cut into chunks
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3 celery stalks, chopped
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1–1½ lbs Yukon gold or red potatoes, halved (optional)
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2 tbsp tomato paste
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1–2 tbsp Worcestershire sauce
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2 bay leaves
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2–3 sprigs fresh thyme
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1 sprig rosemary
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Salt and pepper to taste
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1 tbsp oil for searing (optional)
Instructions
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Season roast with salt and pepper. Sear all sides in a skillet with oil (optional).
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Place onions, carrots, celery, and potatoes in the slow cooker.
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Set roast on top of vegetables.
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Mix broth, tomato paste, Worcestershire, garlic, herbs, and pour over roast.
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Add bay leaves.
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Cook on low for 8–10 hours or high for 4–5 hours until fork-tender.
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Remove roast, shred or slice. Skim fat from liquid if desired.
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Optional: Simmer liquid and thicken with cornstarch slurry for gravy.
Notes
Add red wine for richness. Use turnips for a low-carb option. Store leftovers in an airtight container for up to 4 days.