This Slow Cooker Roast Beef is the perfect winter dinner… one pot, plenty of vegetables and moist pull-apart roast beef that melts in your mouth.
If you’re after a really easy slow cooker beef roast recipe, then you’ve come to the right place! This classic recipe is cooked in the slow cooker for 8 hours (so you know the meat is going to absolutely delicious), plus you can add lots of vegetables to make it a simple one pot dinner.
To get that amazing beef flavour, you’ll need to sear the beef in a frying pan before popping it into the slow cooker. I like to sear it for around 8-10 minutes on the highest possible heat so that you get a dark crust forming (this gives it an incredible amount of flavour and also locks in the moisture).
When I make slow cooker beef roast, I tend to just throw in any vegetables I have lying around (usually carrots, celery and potatoes). You can put all of the vegetables in the slow cooker for the entire cooking time (which I do if I’m going to be out all day), and this will give you very soft, fall-apart vegetables. But if you’re going to be home for a last couple of hours of the cooking time, I’d recommend popping the potatoes in with 3-4 hours to go (as this keeps them a bit firmer).
For years I avoided cooking roast beef in the oven because it would always turn out dry. But cooking a roast beef in the slow cooker totally avoids that problem! It’s seriously faultless. I would never, ever go back to cooking beef roasts in the oven… not when it’s so easy (and yummy) in the slow cooker.
And while we’re chatting slow cooker meals, check out some of my other favourite recipes:
- Slow Cooker Pulled Pork
- Slow Cooker Mexican Chicken Soup
- Slow Cooker Italian Beef Ragu Pasta
- Slow Cooker Chilli Con Carne
Happy slow cooking!!
Slow Cooker Roast Beef
This Slow Cooker Roast Beef is the perfect winter dinner... one pot, plenty of vegetables and moist pull-apart roast beef that melts in your mouth.
- 3 tbs olive oil
- 1.5 kg beef chuck roast
- salt and pepper, to season
- 1 onion, diced
- 4 tsp minced garlic (or 4 garlic cloves minced)
- 4 carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 4 large potatoes, peeled and quartered
- 1/2 cup plain flour
- 2 tbs chopped Italian herbs (parsley, oregano, rosemary etc)
- 4 cups liquid beef stock
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.
If you cook the potatoes for the entire 8 hours, you'll end up with them falling apart (which a lot of people do enjoy!). But if you prefer, you can put them in with 3-4 hours remaining and they will stay firmer.