Easy Slow Cooker Roast Beef – Comforting, Tender & Stress-Free

Why You’ll Love This Recipe

I love how simple and forgiving this recipe is. The slow cooker does all the work, turning a tough cut of beef into melt-in-your-mouth tenderness. Everything—beef, potatoes, carrots, onion, and celery—cooks together, making it a true one-pot meal. The gravy thickened at the end ties it all together, and leftovers taste even better the next day. Plus, it’s versatile enough to serve for Sunday dinner, a holiday gathering, or even a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 pounds chuck or rump roast

• 2 tablespoons steak seasoning blend

• 1 tablespoon Italian herb mix

• 2 cups beef broth

• 1 pound baby carrots

• 2 pounds red potatoes, cut into 2-inch pieces

• 1 large white or yellow onion, chunked

• 1 stalk celery, sliced

• 2 teaspoons salt (adjust to taste)

• 1 teaspoon black pepper (or more, to taste)

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 3 tablespoons cold water

• 3 tablespoons cornstarch

Directions

1. Season the Roast:
   I mix the steak seasoning and Italian herb blend, then rub it all over the roast to coat it fully.

2. Prepare the Slow Cooker:
   I grease the inside of the slow cooker, then place the roast inside. I add beef broth, then arrange potatoes, carrots, onion, and celery around the meat.

3. Cook:
   I cover the slow cooker and cook on low for 9 hours or high for 6 hours, until the beef is tender and easy to shred.

4. Prepare the Gravy:
   Just before serving, I remove the liquid from the slow cooker and pour it into a saucepan. I season it with salt, pepper, garlic powder, and onion powder, then bring it to a boil.

5. Thicken the Gravy:
   In a small bowl, I whisk cornstarch and cold water until smooth, then slowly stir it into the boiling liquid. I let it simmer for 3–5 minutes until thickened.

6. Serve:
   I transfer the roast to a serving platter, shred it gently with a fork, and serve it with the vegetables and plenty of gravy.

Servings and Timing

• Yield: 6–8 servings

• Prep Time: 15–20 minutes

• Cook Time: 6–9 hours (depending on setting)

• Total Time: 6–9.5 hours

• Calories per serving: ~300–350 kcal (without gravy adjustments)

• Protein: ~25g per serving

Variations

I like tailoring this recipe depending on what I have on hand:

• Meat Options: Bottom round, brisket, or shoulder roast also work well.

• Vegetables: Swap carrots for parsnips or sweet potatoes, or add mushrooms for extra richness.

• Seasonings: If I don’t have steak seasoning, I make my own blend with black pepper, garlic powder, onion powder, and paprika.

• Gravy Thickener: Flour or instant potato flakes can be used instead of cornstarch.

• Extra Flavor: A splash of red wine or balsamic vinegar added to the broth deepens the flavor.

Storage/Reheating

Refrigerator: I store the meat, vegetables, and gravy in separate airtight containers in the fridge for up to 4 days.

Freezer: I freeze the beef and gravy for up to 3 months (I prefer freezing vegetables separately for better texture).

Reheating: I reheat the beef and gravy together on the stovetop over low heat, adding a splash of broth if needed. Vegetables reheat best separately in the microwave or oven.

FAQs

What’s the best cut of beef for this recipe?

I prefer chuck roast for its marbling and tenderness after slow cooking, but rump roast works well for a leaner option.

Do I need to sear the beef first?

I recommend it when I have time—it adds extra flavor and texture—but it’s not required.

Why are my vegetables mushy?

If I want firmer vegetables, I add them halfway through the cooking time instead of at the beginning.

Can I thicken the gravy without cornstarch?

Yes, I use flour (about 6 tbsp mixed with water) or instant potato flakes (¼ cup) as an alternative.

Can I make this recipe ahead?

Definitely. In fact, it tastes even better the next day as the flavors continue to blend together.

Conclusion

This Easy Slow Cooker Roast Beef is one of my favorite “set it and forget it” meals. The beef comes out tender, the vegetables soak up all the flavor, and the homemade gravy pulls everything together. Whether I’m cooking for family dinner or planning ahead for leftovers, this recipe always delivers cozy, comforting results with minimal effort.

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