There’s nothing better than coming home to the smell of hearty slow cooker roast beef. This one-pot wonder is loaded with tender, pull-apart beef, flavour-packed veggies, and a rich gravy. With just 15 minutes of prep, the slow cooker does the rest—serving up a fuss-free dinner that tastes like a Sunday roast any night of the week!
Love cosy slow cooker meals? You’ll also love my Slow Cooker Chicken Noodle Soup and my reader-favourite Slow Cooker Beef Stroganoff.
This isn’t just any slow cooker beef recipe—it’s the ultimate melt-in-your-mouth roast. The secret? Searing the beef until it forms a gorgeous crust, then slow-cooking it with plenty of stock, herbs and veggies so every bite is juicy and packed with flavour. The beef literally falls apart when you slice it, and the gravy is so good you’ll want to drink it straight from the spoon!
Unlike some recipes, I include tips to get your veggies just right—soft and flavourful, without turning to complete mush. Whether it’s a winter comfort meal or you just want dinner sorted with zero stress, this slow cooker roast beef ticks all the boxes.
For another comforting classic, check out my Beef & Spinach Cottage Pie with Cheesy Mash or this easy Steak and Mushroom Pie.
Why You're Going To Love This Recipe
- One pot = less washing up! Everything cooks together, including the veggies.
- Incredible flavour thanks to searing the beef and slow cooking in a rich herby stock.
- Hands-off cooking – prep in minutes, then let the slow cooker work its magic.
- Perfect for leftovers – the beef makes the best sandwiches or toasties the next day.
- Freezer-friendly – ideal for batch cooking and easy meals later on.
Jump to:
Beef Roast Ingredients
You only need a handful of simple ingredients to make this crock pot roast, but here are a few that need extra explaining:
- Beef chuck roast – this cut is budget-friendly and becomes fall-apart tender when slow cooked. Brisket also works beautifully.
- Plain flour – thickens the gravy while it cooks.
- Italian herbs – a mix of parsley, oregano, rosemary and thyme gives that classic roast flavors.
- Beef stock – use a good quality liquid stock for the best depth of flavour and taste.
Variations
- Gluten-Free: Swap the plain flour for a gluten-free flour blend and make sure your stock is GF.
- Red Wine Boost: Replace 1 cup of the stock with red wine for a richer, more intense gravy.
- Vegetable Swap: Add parsnips, sweet potato or pumpkin for a twist on the classic veggie mix.
- Low-Carb: Skip the potatoes and serve with cauliflower mash or a green salad.
How To Make Slow Cooker Roast Beef
This recipe is as easy as it gets—here’s how to make it in just a few simple steps:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Sear the beef: Season with salt and pepper, then sear in hot olive oil for 8–10 minutes until a dark crust with brown bits forms.
Place into the crockpot along with any of the meat juices.
- Step 2: Cook aromatics: In the same pan, soften the onion and garlic, then transfer to the slow cooker.
- Step 3: Assemble: Add the seared beef, carrots, celery, and potatoes (see note below for potato timing).
- Step 4: Mix gravy base: Whisk flour and herbs with 1 cup of beef broth, pour over the beef, then add the remaining stock.
- Step 5: Slow cook: Cover and cook on LOW for 8 hours, until the beef is fork-tender.
- Step 6: Serve: Slice or shred the beef, spoon over the veggies, and drizzle with the rich gravy.
Top Tip
For the richest flavour, don’t skip searing the beef first—it locks in moisture and gives the gravy a deep, savoury base.
Recipe Tips
- Best cut of beef: Chuck or brisket works best for slow cooking.
- Veggie texture: For firmer potatoes, add them in the last 3–4 hours of cooking.
- Make the gravy thicker: Remove the beef at the end, whisk a little cornflour into the sauce, and simmer until thickened.
- Boost the flavour: Add a splash of Worcestershire sauce or balsamic vinegar to the stock mix.
- Serving suggestions: Serve with crusty bread to mop up that amazing gravy.
- Storage: Store leftover from the pot roast in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked beef (without potatoes) in portions for up to 3 months. Defrost overnight and reheat gently.
- Leftover magic: Use shredded beef in tacos, wraps, or toasted sandwiches the next day.
Slow Cooker Roast Beef FAQs
Yes! Cook on HIGH for 4–5 hours, but the beef will be slightly less tender than the low-and-slow method.
It’s optional, but highly recommended for the best flavour and texture.
Yes—brisket, blade roast or even silverside (without the pickling spices) will work.
Absolutely. Make a cornstarch slurry by stirring 1 tablespoon cornflour mixed with 2 tablespoon water through the liquid in the slow cooker. Cook for 5 minutes until thickened.
Definitely! Try parsnip, pumpkin or even mushrooms for extra flavour.
More Slow Cooker Dinner Recipes
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Slow Cooker Roast Beef
Ingredients
- 3 tbs olive oil
- 1.5 kg beef chuck roast
- salt and pepper to season
- 1 onion diced
- 4 teaspoon minced garlic (or 4 garlic cloves minced)
- 4 carrots roughly chopped
- 4 celery stalks roughly chopped
- 4 large potatoes peeled and quartered
- ½ cup plain flour
- 2 tbs Italian herbs parsley, oregano, rosemary etc, chopped
- 4 cups liquid beef stock
Instructions
- Heat the olive oil over high heat in a large frying pan.
- Season the beef chuck roast with salt and pepper and place into the pan. Cook on high heat for 8-10 minutes or until a dark crust has formed over the outside.
- Place the beef into the slow cooker.
- Cook the onion and garlic in the frying pan over medium-low heat until translucent. Add to the slow cooker.
- Add the chopped carrots, celery and potatoes (see note).
- Mix the plain flour and Italian herbs with 1 cup of the liquid beef stock and pour into the slow cooker. Add the remaining 3 cups of stock.
- Cook on low for 8 hours.
Notes
- For the richest flavour, don’t skip searing the beef first—it locks in moisture and gives the gravy a deep, savoury base.
- Cut of beef: Chuck or brisket works best for slow cooking.
- Veggie texture: For firmer potatoes, add them in the last 3–4 hours of cooking.
- Make the gravy thicker: Remove the beef at the end, whisk a little cornflour into the sauce, and simmer until thickened.
- Boost the flavour: Add a splash of Worcestershire sauce or balsamic vinegar to the stock mix.
- Serving suggestions: Serve with crusty bread to mop up that amazing gravy.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked beef (without potatoes) in portions for up to 3 months. Defrost overnight and reheat gently.
- Leftover magic: Use shredded beef in tacos, wraps, or toasted sandwiches the next day.
Nutrition
3L120 says
Mine made a lot of liquid as I used nearly 32 oz of broth. My crockpot isn’t tiny but not huge either. Needed enough liquid to cover everything. Came out very tender and as my wife’s grandmother used to sat, “we were ‘pleased ly ’ satisfied. An Iowa 1930s term, I guess. Anyway, I recommend this recipe, with the caveat that I has to add more salt. At 80, the tastebuds seem to wither…