Slow Cooker Roast Beef
Indulge in the ultimate comfort food with this tender and flavorful Slow Cooker Roast Beef. Perfect for busy weeknights or leisurely weekends, this recipe combines a succulent, fall-apart beef chuck roast with a medley of hearty vegetables like baby potatoes, carrots, and onions, all simmered in a rich, aromatic broth infused with garlic, Worcestershire sauce, rosemary, and thyme. The secret to its incredible depth of flavor is searing the beef to golden perfection before slow-cooking it to tender bliss over eight hours. Serve this hearty dish with its luscious cooking juices as a gravy for an effortless, crowd-pleasing meal. With minimal prep and maximum flavor, this slow cooker classic is comfort food done right! Keywords: slow cooker roast beef, tender beef, easy comfort food, hearty slow cooker recipes, family dinner ideas.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 large yellow onion
- 4 medium carrots
- 1.5 pounds baby potatoes
- 2 cups beef broth
- 4 large garlic cloves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Season the beef chuck roast generously with the salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
Peel and roughly chop the yellow onion. Peel and slice the carrots into 2-inch pieces. Halve the baby potatoes. Mince the garlic cloves.
In the bottom of the slow cooker, layer the chopped onions, carrots, and potatoes.
Place the seared beef roast on top of the vegetables in the slow cooker.
In a small bowl, mix the beef broth, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary until combined.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Cover with the lid and cook on LOW for 8 hours, or until the beef is fork-tender.
Once done, carefully remove the beef from the slow cooker and shred or slice it as desired. Serve the beef alongside the cooked vegetables with the cooking liquid drizzled over the top as a flavorful gravy.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1371 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
