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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.

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 12 votes
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Course: dinners
Cuisine: slow cooker
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 serves
Calories: 688kcal

Equipment

  • slow cooker

Ingredients

  • 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
  • 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

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