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    Home » Recipes » Family Dinners

    Slow Cooker Roast Beef | One Pot Dinner

    Modified: Sep 30, 2019 · Published: Jul 22, 2019 by Lucy · This post may contain affiliate links · 31 Comments

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    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.

    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.

    This post is in partnership with Blackmores 

    A roast beef cooked in the slow cooker with roast vegetables.

    When it comes to easy and family-friendly meals, slow cooker recipes are always a winner... with everything from Slow Cooker Roast Chicken to Slow Cooker Italian Beef Ragu Pasta and hearty Slow Cooker Chicken Noodle Soup (the perfect cold and flu buster!), there's so many delicious slow cooker dinners to fall in love with!

    Tender slow cooked roast beef that has been pulled apart.

    Ingredients

    • beef chuck roast (or beef brisket)
    • olive oil, salt and pepper to season the roast
    • onion, garlic, Italian herbs and beef stock
    • plain flour, to thicken
    • a mixture of roast vegetables (carrots, celery, potatoes)

    *scroll down to the recipe card below for quantities and method

    Chunks of potatoes, carrots and celery on a chopping board.

    Italian herbs, plain flour and liquid beef stock.

    Sear The Beef For Maximum Flavour

    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). Searing the beef is optional... but highly recommended for maximum flavour and texture. 

    A piece of raw beef in a frying pan.

    Seared roast beef in a frying pan.

    A One Pot Slow Cooker Roast Beef Dinner With Vegetables

    When I make this recipe, 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).

     

    Cooking a roast beef in the oven vs a slow cooker

    For years I avoided cooking roast beef in the oven because it would always turn out dry (plus I'd need to be home while it was cooking). But cooking a roast beef in the slow cooker totally avoids both of those problems! It's absolutely faultless and you end up with the most delicious melt-in-your-mouth roast beef. 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.

    Shredded roast beef from the slow cooker.

    How Long Do You Cook A Roast Beef In The Slow Cooker For?

    If you're after a really easy 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.

    What Makes Slow Cooker Roast Beef So Good?

    • it's a super easy midweek meal... pop it on in the morning and dinner will be ready and waiting for you!
    • it's packed full of nutritious vegetables - winner!
    • slow cooking the beef will keep it deliciously tender 
    • red meat is a great source of Vitamin B which helps to reduce stress
    • it's a one-pot family dinner... so there's hardly any washing up!

    Lots of vegetables surrounding slow cooker roast beef.

    More Simple Slow Cooker Dinner Recipes:

    • Slow Cooker Pulled Pork
    • Slow Cooker Mexican Chicken Soup
    • Slow Cooker Italian Beef Ragu Pasta
    • Slow Cooker Chilli Con Carne

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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.

    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.
    5 from 17 votes
    Print Pin Rate
    Course: dinners
    Cuisine: slow cooker
    Prep Time: 15 minutes minutes
    Cook Time: 8 hours hours
    Total Time: 8 hours hours 15 minutes minutes
    Servings: 6 serves
    Calories: 688kcal
    Author: Lucy - Bake Play Smile

    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
    Metric - US Customary
    Prevent your screen from going dark

    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

    Cuts of beef: I used an unrolled beef chuck roast in this recipe (they also come rolled and tied with string) - either is fine. You can also use a beef brisket roast if you prefer. 
    Searing the beef (optional but HIGHLY recommended): 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).
    Vegetables: If you cook the potatoes for the entire 8 hours, you'll end up with them falling apart (which a lot of people enjoy!). But if you prefer your potatoes firmer, you can put them in with 3-4 hours remaining. The carrots and celery will end up very soft but they need to cook for the full amount of time to add to the flavour of the dish. 
    Cooking time: This roast is cooked on low for 8 hours which results in the most incredible flavour and absolutely melt-in-your-mouth beef. 
    Leftover roast beef: The leftover meat makes the yummiest filling for sandwiches and rolls! Serve it warm with gravy or chutney for a delicious lunch. 

    Nutrition

    Calories: 688kcal | Carbohydrates: 35g | Protein: 56g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 172mg | Sodium: 584mg | Potassium: 1978mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6975IU | Vitamin C: 21.4mg | Calcium: 156mg | Iron: 11.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

     

     

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    Comments

    1. Priscilla says

      September 09, 2020 at 9:27 pm

      Can i use a topside beef instead please?

      Reply
      • Lucy says

        September 10, 2020 at 7:23 am

        Yes you can!

        Reply
    2. Maxine says

      September 09, 2020 at 11:10 am

      Could I make this without the flour?

      Reply
      • Lucy says

        September 09, 2020 at 6:02 pm

        You 'can' but it will be very, very liquidy!

        Reply
    3. Paul says

      May 21, 2020 at 2:36 am

      Hi Lucy,
      Thanks for the recipe, I'm trying it tomorrow. Just one quick question.
      Step 6, do I add the 1 cup at the start then add the remaining 3 cups at the end to make the gravy or have I miss understood the process? Do you put all of it in and the 1 cup was just to make it easier to mix all the herbs ect. Together?
      Thank you.

      Reply
      • Lucy says

        May 21, 2020 at 7:58 am

        Hi Paul, you put all of it in at the same time (before cooking) - and yes you're right, it's easier to mix the flour and herbs with just the 1 cup of water.

        Reply
    4. Meg RAYMENT says

      May 16, 2020 at 8:09 pm

      Could I cook on high for 4 hours? I am trying to avoid getting up at 4am to put the meat on.

      Reply
      • Lucy says

        May 17, 2020 at 8:48 am

        Hi Meg, this roast really needs to be cooked on low for the full time. xx

        Reply
    5. Josie says

      April 15, 2020 at 10:56 am

      Thank you so much for sharing this recipe! Going to make it this Saturday for our family ! 🙂

      Only 3 of us are eating ... so I was thinking to half the recipe. Would I also need to half the cooking time ??

      Also if I use 2 cups of stock(half recipe) do you think I could possibly use one cup red wine and one cup stock ?

      Thanks so much ! 🙂

      Reply
      • Lucy says

        April 15, 2020 at 8:58 pm

        Hi Josie, personally I'd make the recipe as is and freeze any leftovers or use them the following night!! If you have the amount of meat, I wouldnt reduce the cooking time as it cooks so slowly in a slow cooker. I would however, reduce the amount of liquid as you've stated. xx

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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