Slow Cooker Beef Roast (Printable)

Hearty beef simmered slowly with potatoes, carrots, and herbs for a cozy 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
06 - 4 cloves garlic, minced

→ Seasonings & Herbs

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

# Directions:

01 - Pat the beef roast dry with paper towels. Season all sides generously with salt, pepper, dried thyme, and dried rosemary, pressing the spices into the meat to adhere.
02 - Heat a large skillet over medium-high heat. Sear the seasoned roast on all sides until deeply browned, approximately 3-4 minutes per side. This step develops flavor but is optional.
03 - Arrange the baby potatoes, carrot pieces, chopped celery, and onion wedges in an even layer at the bottom of the slow cooker insert.
04 - Place the seared beef roast directly on top of the vegetable bed. Sprinkle the minced garlic evenly over the roast and tuck the bay leaves around the meat.
05 - Pour the beef broth and Worcestershire sauce evenly over the roast and vegetables. Avoid submerging the roast completely—liquid should come about halfway up the meat.
06 - Cover with the lid and cook on low setting for 8 hours. The beef is done when it forks apart easily and vegetables are tender.
07 - Carefully transfer the roast and vegetables to a warm serving platter using tongs. Tent loosely with foil to keep warm while preparing gravy.
08 - For thicker gravy, whisk cornstarch with cold water until smooth. Stir the slurry into the hot cooking liquid, set slow cooker to high, and cook for 10-15 minutes until thickened, stirring occasionally.
09 - Slice or shred the beef against the grain. Serve portions of meat with vegetables alongside, ladled with gravy. Garnish generously with chopped fresh parsley.

# Expert Advice:

01 -
  • The beef becomes so tender it literally falls apart when you look at it
  • Everything cooks in one pot while you go about your day
  • The leftovers make the most incredible sandwiches youve ever tasted
02 -
  • Searing is optional but absolutely worth the extra 10 minutes it creates a crust that adds incredible depth of flavor
  • Every slow cooker runs differently, so check your roast after 6 hours the first time you make this
  • The gravy continues to thicken as it cools, so dont panic if it seems a little thin at first
03 -
  • Dont lift the lid during cooking unless absolutely necessary every peek adds 15 to 20 minutes to the cooking time
  • If your roast seems done early, just switch to warm setting it will stay perfect for hours

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