Easy Slow Cooker Roast Beef With Potatoes, Carrots & Gravy
There is nothing quite like coming home to the smell of roast beef that has been slowly cooking with garlic, onions, carrots & potatoes all day.
This easy slow-cooker roast beef recipe turns a hardworking beef roast into a tender, comforting family dinner. It also creates plenty of flavourful cooking liquid that can be transformed into a rich homemade gravy in just a few minutes.
It’s the kind of meal that tastes like you spent the entire day in the kitchen—even though the slow cooker did most of the work.
What Is the Best Beef Roast for a Slow Cooker?
Slow cooking works especially well with roasts containing connective tissue and marbling. Over several hours, the connective tissue breaks down and the roast becomes tender, rich & flavourful.
Good choices include:
• Blade roast
• Chuck roast
• Cross-rib roast
• Shoulder roast
• Round roast
Ask the Rangeland Meats team to help you choose a roast based on your slow cooker, family size & preferred cooking method.
Recipe Details
Prep time: 20 minutes
Cooking time: 8–10 hours on low or 5–6 hours on high
Servings: Approximately 6–8
Ingredients
For the roast
• One 3–4 lb beef roast
• 2 teaspoons salt, divided
• 1 teaspoon freshly ground black pepper
• 2 tablespoons cooking oil
• 5 cloves garlic, minced
• 1 large yellow onion, cut into wedges
• 5 medium carrots, peeled and cut into large pieces
• 1½ lbs baby potatoes or 5 medium potatoes, halved or quartered
• 1 cup beef broth
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
For the bonus gravy
• 2–3 cups cooking liquid from the slow cooker
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Salt & pepper to taste
Instructions
1. Season the roast
Thaw the roast completely in the refrigerator before cooking. Pat it dry with paper towel, then season all sides with approximately 1½ teaspoons of salt and the black pepper.
2. Sear for extra flavour
Heat the cooking oil in a large skillet over medium-high heat.
Sear the roast for approximately 3–4 minutes per side, until a deep brown crust develops. Searing is optional, but it adds considerable flavour to both the beef and the finished gravy.
Transfer the roast to a plate.
3. Fill the slow cooker
Place the onion, carrots and potatoes in the bottom of the slow cooker. Sprinkle the minced garlic over the vegetables, then place the seared roast on top.
Keeping the vegetables underneath the roast helps them cook in the flavourful juices.
4. Add the cooking liquid
Combine the beef broth, water, Worcestershire sauce, tomato paste, thyme and rosemary.
Pour the mixture around the roast. Avoid washing all the seasoning from the top of the meat.
The additional water creates more cooking liquid, giving you plenty to work with when it is time to make the gravy.
5. Cook low & slow
Cover and cook:
• On low: 8–10 hours
• On high: 5–6 hours
Cooking time can vary depending on the size and shape of the roast and the temperature of your slow cooker.
The roast is ready when it is fully cooked and easily separates with a fork. If it still feels tough, it usually needs more time for the connective tissue to break down.
6. Rest the roast
Carefully transfer the roast and vegetables to a serving platter.
Cover the roast loosely with foil and allow it to rest for approximately 10–15 minutes before slicing or pulling it apart.
Bonus: Easy Slow-Cooker Gravy
Don’t discard that flavourful cooking liquid—it makes an excellent homemade gravy.
Stovetop method
Pour 2–3 cups of cooking liquid into a saucepan. Strain it first if you prefer a smoother gravy.
Bring the liquid to a gentle boil.
In a small bowl, mix the cornstarch with an equal amount of cold water until completely smooth.
Slowly whisk the cornstarch mixture into the cooking liquid.
Simmer for 2–4 minutes, whisking regularly, until the gravy reaches your preferred thickness.
Taste and add salt & pepper as needed.
If the gravy becomes too thick, add a little more cooking liquid, beef broth or water. If it remains too thin, prepare a little more cornstarch slurry and add it gradually.
Slow-cooker method
After removing the roast and vegetables, turn the slow cooker to high.
Whisk the cornstarch and cold water together, then stir the mixture into the cooking liquid. Cover and cook for approximately 10–15 minutes, stirring occasionally, until thickened.
Tips for the Best Slow-Cooker Roast Beef
Don’t cut the vegetables too small
Carrots and potatoes can become overly soft during a long cooking time. Keep them in large, evenly sized pieces.
Garlic lovers can add more
Five cloves create a noticeable garlic flavour without overpowering the roast. If garlic is a must in your house too, adding another clove or two certainly won’t hurt.
Give a tough roast more time
A roast can be fully cooked but still feel tough. Slow-cooker roasts become tender when the connective tissue has enough time to break down.
Always thicken with cold water
Mix cornstarch with cold water before adding it to hot liquid. Adding cornstarch directly to the gravy can create stubborn lumps.
Save the leftovers
Leftover roast beef can be used in sandwiches, soup, beef dip, shepherd’s pie or a quick hash with the remaining potatoes and vegetables.
Make Fall Dinner Easier With Rangeland Meats
The right cut makes all the difference.
Rangeland Meats offers quality, locally processed beef and custom-cutting options for families throughout Kamloops and BC’s Interior.
Contact our team to choose the right beef roast, stock your freezer or learn more about quarter, half and whole beef options.
Rangeland Meats
Heffley Creek, British Columbia
250-571-4551
rangelandmeats.ca
Raised Here. Made Here. Trusted Here.
