Slow Cooker Roast Beef (Print Version)

Hearty slow-cooked beef chuck served with rich, homemade gravy and vegetables.

# What You Need:

→ Beef

01 - 1 (3 to 4 lb) beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Vegetables

04 - 1 large onion, sliced
05 - 3 carrots, peeled and cut into large chunks
06 - 2 celery stalks, cut into large chunks
07 - 4 garlic cloves, smashed

→ Seasonings & Liquids

08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 bay leaf
11 - 2 cups beef broth
12 - 1 tbsp Worcestershire sauce

→ Gravy

13 - 2 tbsp cornstarch or all-purpose flour
14 - 3 tbsp water (for slurry)

# Directions:

01 - Season the beef chuck roast evenly with kosher salt and black pepper.
02 - Place sliced onion, carrots, celery, and smashed garlic cloves into the base of the slow cooker.
03 - Set the seasoned beef roast atop the vegetables. Sprinkle dried thyme, dried rosemary, and add the bay leaf over the roast.
04 - Pour beef broth and Worcestershire sauce evenly over the roast and vegetables.
05 - Cover and cook on low heat for 8 hours until the beef is tender and easily pulls apart with a fork.
06 - Transfer the roast and vegetables to a serving platter and tent loosely with foil to retain warmth.
07 - Skim excess fat from the cooking liquid remaining in the slow cooker.
08 - Combine cornstarch or all-purpose flour with water in a small bowl to create a smooth slurry, then stir into the cooking liquid.
09 - Set the slow cooker to high and cook uncovered for 10 to 15 minutes, stirring occasionally, until the gravy thickens.
10 - Slice or shred the roast beef and serve alongside the cooked vegetables, spooning the thickened gravy over the top.

# Expert Tips:

01 -
  • It requires maybe fifteen minutes of actual work, then the slow cooker does everything while you live your day.
  • The roast turns impossibly tender, and the gravy is so good you'll want to pour it over everything.
  • Minimal dishes and one meal that feeds a crowd—it's the definition of stress-free cooking.
02 -
  • Don't skip seasoning the raw roast; it seems early, but that crust makes all the difference in flavor development.
  • The slurry must be lump-free before it hits the hot liquid, or you'll end up straining gravy—add it slowly and stir constantly.
  • If your gravy breaks or looks greasy, turn the heat down and let it settle; a few extra minutes usually fixes it.
03 -
  • Pat the raw roast dry before seasoning so it browns better and the salt clings properly instead of sliding off moisture.
  • If your slow cooker runs hot, cook on low for 7 hours instead of 8—timings vary by brand, and you want the roast tender but not falling apart prematurely.

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