Slow Cooker Beef Roast

A tender and flavorful slow cooker beef roast recipe featuring a seared chuck roast, vegetables, and a rich, thick gravy. This easy dish is perfect for serving 6-8 people and can be paired with mashed potatoes, egg noodles, or crusty bread.

Ingredients

• 3-4 lb (1.3 – 1.8 kg) Chuck Roast (or Bottom Round Roast)
• 1 tbsp Olive Oil (for searing)
• 1 large Yellow Onion, chopped
• 3 large Carrots, peeled and cut into 2-inch chunks
• 2 stalks Celery, cut into 1-inch pieces
• 4 cloves Garlic, minced
• 1 cup Beef Broth (low sodium recommended)
• 2 tbsp Worcestershire sauce
• 1 tbsp Soy Sauce (or Tamari)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 2 Bay Leaves
• Salt and Black Pepper, to taste
• 3 tbsp Cornstarch
• 3 tbsp Cold Water (to create a slurry)

Instructions

1. Prep the Meat: Pat the beef roast dry with paper towels. Season generously on all sides with salt and pepper.
2. Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the roast in the pan. Sear for 3-4 minutes per side, undisturbed, until a deep brown crust forms. Use tongs to sear all sides, including the edges.
3. Transfer: Place the seared roast into the bottom of your slow cooker.
4. Sauté Vegetables: In the same hot skillet (with the drippings), reduce the heat to medium. Add the onion, carrots, and celery. Cook for 4-5 minutes, scraping the bottom of the pan to lift those browned bits of flavor.
5. Add Garlic: Add the minced garlic and cook for 1 minute until fragrant.
6. Deglaze: Pour in the beef broth, Worcestershire sauce, and soy sauce. Bring to a simmer, scraping the pan one last time.
7. Assemble: Pour the vegetable and broth mixture over the roast in the slow cooker. Add the dried thyme, rosemary, and bay leaves.
8. Cook: Place the lid on the slow cooker. For the tenderest meat, cook on LOW for 8-9 hours. If in a hurry, cook on HIGH for 4-5 hours. The roast is ready when it is fork-tender and shreds easily with a fork.
9. Remove Solids: Carefully remove the beef roast to a cutting board and tent it loosely with foil to rest. Remove the bay leaves and discard.
10. Strain (Optional): For a smoother gravy, strain the vegetables out of the liquid and set them aside to serve alongside the meat.
11. Skim Fat: If there is a layer of fat on top of the cooking liquid, skim it off with a spoon or use a fat separator.
12. Thicken: Turn the slow cooker to HIGH (if it isn’t already). In a small bowl, whisk the cornstarch and cold water together until smooth. Pour this slurry into the hot liquid in the slow cooker. Stir constantly for 2-3 minutes until the gravy thickens.
13. Finish: Shred the beef with two forks or slice it against the grain. Return the meat to the slow cooker to coat it in the gravy, or serve the gravy on the side.
14. Serve: Place a hearty portion of the beef and vegetables onto a plate or into a shallow bowl. Ladle a generous amount of the rich, thick gravy over the top.

Notes

Tips for Success: Chuck roast is the king of slow cooking due to its marbling. Do not skip the sear, as the Maillard reaction adds complexity. If slicing, cut against the grain for tenderness. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: This roast freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently in a saucepan over medium-low heat or in the microwave. Add a splash of beef broth if the gravy has thickened too much. Suggested Pairings: Creamy mashed potatoes, buttered egg noodles, crusty French bread, steamed green beans, or roasted Brussels sprouts.