Slow Cooker Roast Beef (Print Version)

Tender beef slow-cooked with aromatic vegetables and herbs for a satisfying main dish.

# What You 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

# Preparation Steps:

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

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts on your tongue without any fussy techniques or special cuts of meat.
  • One dish handles your protein, vegetables, and sauce all at once, so cleanup is blissfully minimal.
  • Eight hours of hands-off cooking means you can actually enjoy your day instead of tending a stove.
02 -
  • Never skip the searing step; that golden crust is where the flavor lives, and it makes a real difference in the final taste.
  • Low and slow means eight hours on LOW, not four hours on HIGH—high heat will make the meat tough and stringy instead of tender.
03 -
  • If your slow cooker runs hot, start checking the beef at the six-hour mark; some models finish in less time than others.
  • Let the roast rest in the slow cooker for fifteen minutes after turning it off before serving, which lets the meat relax and stay more tender when you shred or slice it.

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