Crockpot Roast Beef

Crockpot roast beef is a tender, deeply flavored comfort food made with chuck roast, vegetables, herbs, and rich beef broth. Slow cooking transforms the beef into fall-apart tender shreds while creating a savory gravy that pairs perfectly with carrots and potatoes.

Print Pin

Course: Dinner

Cuisine: American

Keyword: beef chuck roast, comfort food, crockpot roast beef, family dinner, slow cooker roast beef

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings: servings

Calories: 380kcal

Author: Eva Stoner

Cost: 3

Equipment

6-quart crockpot
large skillet
cutting board
chef's knife
wooden spoon
mixing bowl

Ingredients

3-4 lb chuck roast
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1 large yellow onion, quartered
2 lb carrots
2 lb potatoes
4 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard

Instructions

Remove the chuck roast from the refrigerator 20 minutes before cooking and pat dry with paper towels.
Season both sides with kosher salt and black pepper, then lightly dust with flour.
Heat olive oil in a large skillet over medium-high heat.
Sear the roast for 3-4 minutes per side and brown all edges.
Transfer the roast to a plate and leave the browned bits in the skillet.
Add onion and cook for 2 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1 minute.
Pour in beef broth while scraping up browned bits from the pan.
Stir in Worcestershire sauce and Dijon mustard.
Transfer the roast, liquid, and onion mixture to a 6-quart crockpot.
Add rosemary, thyme, and bay leaf around the roast.
Cover and cook on low for 4 hours.
Cut carrots and potatoes into 2-inch pieces.
Add vegetables around the roast after 4 hours of cooking.
Continue cooking on low for 4 additional hours.
Check that the beef shreds easily with a fork and vegetables are tender.
Remove and discard rosemary, thyme, and bay leaf.
Shred or slice the roast into bite-sized pieces.
Stir beef, vegetables, and gravy together and serve.

Notes

Always sear the roast before slow cooking for maximum flavor. Use a well-marbled chuck roast and cook exclusively on low heat for the most tender results. Add potatoes and carrots halfway through cooking to prevent them from becoming mushy. Remove herb stems and bay leaf before serving.

Nutrition