Okay, Let’s Talk About This Slow Cooker Roast Beef Thing…
You ever have one of those days where just the thought of turning on the oven makes you sigh (or swear under your breath)? That’s pretty much how this slow cooker roast beef came about in my kitchen. My best mate came round for dinner years back, it rained so hard the dog wouldn’t go outside, and honestly, I couldn’t be bothered to faff about with roasting trays and basting. So—I grabbed my trusty slow cooker, tossed in some beef, and hoped for the best. And would you believe, it turned out so tender it almost made me forget I’d stubbed my toe earlier that afternoon! Everyone asked for seconds, even my dad—and let’s just say he’s not usually impressed by anything not smothered in gravy.
Why This Roast Beef Is Kinda Legendary (at Least in My House)
I make this when I want something that feels like a proper meal but, honestly, can’t be fussed to stand in the kitchen all day. My family goes wild for this, mostly because it’s hands-off and the smell is enough to make you peek under the lid every hour (don’t actually do that, but who am I to judge?). And the leftovers—good grief. I think it actually tastes better the next day, but it never really lasts that long. The only tricky bit is side-eyeing the clock all afternoon and waiting for dinner since the aroma fills the place by 2 pm.
What You’ll Need (And a Few Cheeky Swaps)
- 1.5-2 kg beef roast (chuck or brisket is what I reach for, but topside works if that’s what’s in the fridge)
- 2 large onions, sliced (red onions look fancier, if you care about such things)
- 3-4 carrots, chunked however you like (sometimes I skip these and add extra potatoes—don’t tell my kid)
- 3-4 medium potatoes, cut into big-ish cubes (or sweet potatoes, if that’s your thing)
- 4 garlic cloves, smashed (or honestly, the stuff in a tube if I’m in a rush); my grandmother was horrified by garlic paste but she loved the result
- 2 cups beef stock (homemade is amazing but, let’s be real, I use the cubes too. This one from BBC Good Food is lush if you want to DIY)
- 2 tbsp Worcestershire sauce (though salty soy sauce works in a pinch—it’s been known to happen when the supermarkets are shut on Sunday)
- 1-2 bay leaves, if you fancy
- 1 tsp dried thyme (or mixed herbs—sometimes I just chuck in what’s left in the jar)
- Olive oil, salt, black pepper (I don’t really measure these—just go by feel)
Here’s How I Make It (More or Less)
- Brown your beef—Okay, this is technically optional, but I think it adds a bit of magic. Rub a splash of olive oil, salt and pepper all over the meat. Sear it on all sides in a hot pan, just ’til it’s showing a bit of color (I once skipped this and regretted it—it looked a bit… gray. Still tasted great, though.)
- Layer it up—Chuck your onions, carrots, potatoes, and garlic into the bottom of the slow cooker. Place the beef on top (this is the point where it never quite fits, so just squash it a bit—works out fine).
- Mix your liquids—Pour in the beef stock and Worcestershire sauce. Scatter over your herbs, bay leaves, and anything else that’s calling to you. Give the whole thing a stern look! (Optional.)
- Let it do its thing—Pop the lid on and set to low for 8 hours. Check for doneness after 7, or just leave it and hope for the best (I always peek early and have to remind myself patience is a virtue…)
- Final touches—Once it’s fork-tender (honestly, it almost falls apart if you look at it too long), have a little taste. Need more salt? Pepper? This is usually where I sneak a spoonful—chef’s privilege.
- Rest, slice, and muck about with gravy—Lift the beef out gently (it’ll want to fall apart, so go carefully), let it rest for ten minutes. Meanwhile, if you want gravy, strain the liquid, skim off the fat, and thicken it with a flour slurry (or just chuck a bit of cornstarch in, stir like mad, and pray).
Personal Notes and Mishaps You Might Avoid
- If your slow cooker runs hot (like mine, according to my mum), just check half an hour early or it could end up shredding itself before dinner.
- I once tried adding parsnips. Not my best idea. Maybe some folks like the sweetness but it took over everything. Learned my lesson!
- Don’t skip the resting step; every time I’ve been lazy and sliced right away, the juices run everywhere except the beef.
How I’ve Mixed It Up (And, Eh, What Didn’t Really Work)
- I’ve swapped half the stock for a splash of red wine. Nice, but only if you like the boozy bit. Otherwise, apple juice isn’t half bad for a sweetish twist.
- Once, I chucked in a packet mix of French onion soup (I saw it on Food.com). It worked, but almost felt… too easy? (And a bit salty, actually.)
- Not a fan: The time I thought adding a splash of balsamic vinegar would be clever. Nope—tasted odd, stick with Worcestershire!
Don’t Sweat the Stuff You Don’t Have (Or: Equipment Chat)
Obviously, a slow cooker is handy. But on days when mine was stuck in the attic, I’ve done a passable job with a heavy lidded pot in the oven, low and slow—around 140°C for the same amount of time. Just remember to check it occasionally so it doesn’t dry out (been there, kicked myself later).
Leftovers and Storing This (If, Miraculously, You Have Some)
Technically, this keeps in the fridge for three days, and it’s dead easy to slice cold for sandwiches or dice for shepherd’s pie. But honestly, in my house it never lasts more than a day! Rarely have I made it to lunchtime next day without someone sneaking a slice. Freezes too—though in our lot it’s gone before I even get out the containers.
How We Love to Serve It (Feel Free to Copy or Not)
It’s a full-on roast for Sunday lunches here, sometimes with Yorkshire puddings if it’s a special night. Though I admit, I have been known to plonk a couple of slices onto thick bread with horseradish and call it dinner on a Tuesday. And sometimes, for kicks, I heap the cooked veggies on a bit of mash and pour the extra gravy (yes, always extra) over everything. As my cousin Dave says—no need to stand on ceremony.
If I Could Do It Over: My Roast Beef Pro Tips
- Don’t try to rush the searing step. I once thought I’d save five minutes and skip it; tasted fine but looked downright sad.
- Let the beef chill for at least ten before you slice. I’m impatient, but learned the hard way it falls apart if you don’t.
- Don’t over-stuff the crockpot. Too many veggies and nothing cooks right—done that, ended up with half-raw carrots.
Real-Life Roast Beef FAQ (The Stuff I’ve Actually Been Asked)
- Can I use a frozen roast? Eh, technically yes, but it takes much longer and I think it gets a weird texture. Thaw it overnight—your slow cooker (and your mouth) will thank you.
- Is it too salty with stock cubes? Depends which ones you use! Sometimes I start with less salt and season at the end—easier to fix under than over.
- Do I have to brown the meat? Honestly, you don’t have to, but I do it for flavor. If you’ve only got five minutes ‘til the school run, just dump and go—it’ll still taste grand.
- What do I do if my gravy is runny? Couple teaspoons of flour or cornstarch in cold water, whisk it in—works like a charm. Worst case, call it jus and pretend it’s fancy!
- Can I make this spicy? Toss in a pinch of chilli flakes if you like living a bit dangerously. My family complained though—so I usually skip it now.
Well, now I’ve made myself hungry just writing this out. If you try it, let me know how you go—did you do anything wild with it? Or just keep it classic? And don’t forget, dinner’s only as complicated as you make it (at least, that’s what I tell myself while hiding form the pile of dishes).
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup beef broth
- 3 large carrots, cut into chunks
- 3 potatoes, peeled and quartered
- 1 onion, sliced
Instructions
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1Season the beef chuck roast on all sides with salt, black pepper, and garlic powder.
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2Heat olive oil in a large skillet over medium-high heat. Sear the roast until browned on all sides, about 3-4 minutes per side.
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3Place the carrots, potatoes, and onion in the bottom of the slow cooker. Place the seared roast on top of the vegetables.
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4Pour the beef broth around the roast. Cover and cook on low for 8 hours, or until the beef is tender and easy to shred.
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5Slice or shred the beef and serve hot with the cooked vegetables and juices from the slow cooker.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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