Slow Cooker Roast Beef
An incredibly easy, foolproof recipe for the most tender and juicy slow cooker roast beef with a flavorful herb crust and rich gravy, made simple with everyday ingredients.
Ingredients
- For the Roast: 3-4 lb beef chuck roast {1.4-1.8 kg} 1 tbsp olive oil {15 ml}, 1 tsp kosher salt {5 g}, 1 tsp black pepper {2 g}
- For the Flavor Paste: 4 cloves garlic minced, 1 tbsp whole grain mustard {15 g}, 1 tbsp Worcestershire sauce {15 ml}, 1 tsp dried thyme {1 g}, 1 tsp dried rosemary {1 g}
- For the Slow Cooker Pot: 1 large yellow onion sliced, 3 large carrots, cut into chunks, 2 stalks celery, cut into chunks, 1 cup beef broth {240 ml}, 2 tbsp all-purpose flour {16 g}
Instructions
- Step 1: Prepare Veggie Base. Scatter the sliced onion, carrot chunks, and celery chunks evenly in the bottom of the slow cooker insert.
- Step 2: Make Flavor Paste. In a small bowl, combine the minced garlic, whole grain mustard, Worcestershire sauce, dried thyme, and dried rosemary into a paste.
- Step 3: Sear the Roast. Pat the chuck roast dry with paper towels and season all over with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms.
- Step 4: Apply Paste & Transfer. Place the seared roast on a plate and slather the entire surface with the prepared flavor paste. Place the coated roast on top of the vegetables in the slow cooker.
- Step 5: Deglaze & Create Cooking Liquid. Pour beef broth into the still-hot searing skillet. Scrape up all the browned bits (fond) with a wooden spoon. In a small bowl, whisk the flour with 2 tbsp of the hot broth to make a smooth slurry. Whisk the slurry back into the skillet and simmer for 1 minute. Pour this mixture around (not over) the roast in the slow cooker.
- Step 6: Slow Cook. Cover and cook on LOW for 8-9 hours, or until the beef is fork-tender and easily shreds.
- Step 7: Rest & Serve. Carefully transfer the roast to a cutting board. Let it rest for 15 minutes. Optionally, strain the cooking juices into a saucepan, skim fat, and simmer to reduce into a gravy. Slice or shred the beef and serve with the gravy and vegetables.
Notes
For a gluten-free version, substitute the all-purpose flour with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added to the strained juices after cooking. Searing the roast before slow cooking is highly recommended for the best flavor but can be skipped if needed. Leftovers store well in the refrigerator for up to 4 days.