Slow Cooker Roast Beef (Printable)

Tender beef slow-cooked with savory herbs and hearty vegetables for a comforting meal.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef chuck roast
02 - 1 tbsp olive oil

→ Vegetables

03 - 4 medium carrots, peeled and cut into chunks
04 - 4 medium potatoes, peeled and cut into chunks
05 - 2 celery stalks, sliced
06 - 1 large onion, sliced

→ Seasonings & Liquids

07 - 3 garlic cloves, minced
08 - 2 cups beef broth (gluten-free if needed)
09 - 1 tbsp Worcestershire sauce (gluten-free if needed)
10 - 2 tsp salt
11 - 1 tsp black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves

# Steps:

01 - Pat beef chuck roast dry with paper towels. Season evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear beef roast on all sides until browned, about 2 to 3 minutes per side.
03 - Place carrots, potatoes, celery, and sliced onion in the bottom of the slow cooker.
04 - Set seared beef roast atop the vegetables. Sprinkle minced garlic, dried thyme, and rosemary over the beef, then add bay leaves.
05 - Pour beef broth and Worcestershire sauce over the contents. Cover and cook on LOW for 8 hours, until beef is fork-tender and vegetables are cooked through.
06 - Remove bay leaves. Slice or shred beef and serve with vegetables and cooking juices.

# Expert Tips:

01 -
  • It's hands-off cooking that actually tastes like you spent all day in the kitchen.
  • One pot means minimal cleanup, which honestly might be the best part.
  • The vegetables soak up so much flavor they taste like an entirely different vegetable than what you started with.
02 -
  • Searing the roast is not optional—it's the difference between good and memorable, creating a crust that locks in flavor.
  • Don't skip patting the meat dry before seasoning; any moisture on the surface will steam instead of brown, and you'll lose that crucial caramelized depth.
03 -
  • Don't waste that cooking liquid—it's gold for sauces, gravies, or the base of tomorrow's soup.
  • If your broth seems thin at the end, strain off the cooking liquid and reduce it in a pan on the stovetop for a more concentrated sauce.

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