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

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Course: dinners

Cuisine: slow cooker

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: serves

Calories: 688kcal

Cost: $10

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.

RECIPE NOTES & TIPS

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.