Slow Cooker Beef Roast (Printable Version)
Tender beef roast with root vegetables slowly braised in herb-infused broth for a hearty, comforting family meal.
# What You'll Need:
→ Beef
01 - 3 lb beef chuck roast
→ Vegetables
02 - 1.5 lb baby potatoes, halved if large
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, cut into wedges
→ Seasonings & Herbs
06 - 4 cloves garlic, minced
07 - 2 tsp kosher salt
08 - 1 tsp freshly ground black pepper
09 - 1 ½ tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves
→ Liquids
12 - 2 cups beef broth
13 - 2 tbsp Worcestershire sauce
→ Finishing
14 - 2 tbsp cornstarch (optional, for thickening)
15 - 2 tbsp water (optional, for thickening)
16 - Chopped fresh parsley, for garnish
# How To Make It:
01 - Pat the beef roast dry with paper towels and season all sides generously with salt, pepper, thyme, and rosemary, pressing the herbs into the meat.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side. This step adds depth of flavor but can be skipped if time is limited.
03 - Arrange the potatoes, carrots, celery, and onion wedges in an even layer at the bottom of the slow cooker.
04 - Place the seasoned beef roast on top of the vegetables. Sprinkle the minced garlic evenly over the roast and tuck the bay leaves into the liquid.
05 - Pour the beef broth and Worcestershire sauce over the roast and vegetables, ensuring everything is partially submerged.
06 - Cover and cook on low setting for 8 hours, or until the beef pulls apart easily with a fork and vegetables are tender.
07 - Carefully remove the roast and vegetables to a serving platter using tongs. Cover loosely with foil to keep warm.
08 - For a thicker sauce, whisk the cornstarch with water in a small bowl until smooth. Stir the slurry into the hot cooking liquid, cover, and cook on high for 10 to 15 minutes until thickened.
09 - Slice or shred the beef against the grain. Arrange on plates with the roasted vegetables and ladle the gravy over the top. Garnish with fresh chopped parsley.
# Expert Advice:
01 -
- It creates the most incredible gravy without any fuss at all.
- The meat falls apart effortlessly which makes serving a breeze.
02 -
- Searing the meat first adds a depth of flavor you cannot achieve by just dumping it in raw.
- Keep the lid on tight during the cooking process to maintain the steady heat needed for tenderness.
03 -
- Let the meat rest for about ten minutes before slicing so the juices redistribute.
- If the gravy is too salty add a splash of vinegar or water to balance it out.