Slow Cooker Beef Roast
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8 servings
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Roast
Description
The roast is rubbed with a mixture of steak seasoning and Italian herbs, then placed in the slow cooker with beef broth and chopped vegetables including baby carrots, red potatoes, onions, and celery. Cooking on low for nine hours or high for six hours allows the meat to become tender and the vegetables to absorb flavor. The cooking liquid is reserved to make gravy by boiling it with additional seasonings and thickening with a cornstarch slurry just before serving.
Once cooked, the roast can be pulled apart with forks and combined with the rich gravy and vegetables on a serving platter. The texture is tender and shredded, with the gravy adding moisture and savory depth. This method is practical for hands-off cooking and yields a hearty, filling meal.
The recipe notes mention it scales to larger roasts up to 8 pounds with proportionally adjusted vegetables, making it suitable for bigger groups. For roasts over 8 pounds, doubling the entire recipe is recommended to maintain balance.
Ingredients
- 3 pounds chuck roast see note, or rump roast
- 2 tablespoons steak seasoning
- 1 tablespoon Italian seasoning
- 2 cups beef broth
- 1 pound carrot baby
- 2 pounds potato I useded red), chopped into 2 inch pieces
- 1 large white onion cut into chunks, or yellow onion
- 1 talk celery chopped
- 2 teaspoons salt (or more to taste)
- 1 teaspoon black pepper (or to taste)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 3 tablespoons water cold
- 3 tablespoons corn starch
Instructions
- Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
- Minutes before serving, prepare the gravy. Drain liquid from slow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
- Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
- Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!
Notes
- This slow cooker method works well for roasts up to 8 pounds, adjusting vegetable quantities accordingly.
- For roasts larger than 8 pounds, double all ingredients and follow the same cooking instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 42g | 84% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 105mg | 35% |
| Sodium | 957mg | 40% |
| Potassium | 1294mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 7882IU | 158% |
| Vitamin C | 26mg | 29% |
| Calcium | 97mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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