Slow Cooker Roast Beef Dinner: A Simple and Delicious Recipe for Any Occasion

Slow Cooker Roast Beef Dinner is a beloved classic that brings warmth and comfort to any table. This dish not only tantalizes the taste buds with its rich flavors and tender texture but also offers a convenient way to prepare a hearty meal without spending hours in the kitchen. Originating from traditional family gatherings, the slow cooker method allows the beef to marinate in its juices, resulting in a succulent roast that practically falls apart with a fork.

People adore Slow Cooker Roast Beef Dinner for its simplicity and the delightful aroma that fills the home as it cooks. The combination of savory herbs, vegetables, and perfectly seasoned beef creates a symphony of flavors that appeals to all ages. Whether it’s a cozy weeknight dinner or a festive gathering, this dish is sure to impress and satisfy, making it a staple in many households. So, roll up your sleeves and get ready to enjoy a meal that not only nourishes the body but also warms the heart!

this Recipe

Ingredients:

• 3 to 4 pounds of beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and cut into quarters
• 1 large onion, quartered
• 2 cloves garlic, minced
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)

Preparing the Beef

1. Start by patting the beef chuck roast dry with paper towels. This helps to achieve a nice sear.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
3. Rub the spice mixture all over the beef roast, ensuring it is evenly coated.
4. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned roast to the skillet.
5. Sear the roast for about 4-5 minutes on each side until it develops a rich brown crust. This step enhances the flavor of the meat.
6. Once seared, remove the roast from the skillet and set it aside on a plate.

Preparing the Vegetables

1. While the roast is resting, prepare the vegetables. Start by peeling and cutting the carrots into 2-inch pieces.
2. Next, peel the potatoes and cut them into quarters. Make sure the pieces are roughly the same size for even cooking.
3. Quarter the onion and set it aside.
4. Finally, mince the garlic cloves and set them aside for later use.

Assembling the Slow Cooker

1. In the bottom of the slow cooker, place the cut carrots, potatoes, and onion. Spread them out evenly.
2. Sprinkle the minced garlic over the vegetables.
3. Place the seared beef roast on top of the vegetables in the slow cooker.
4. In a separate bowl, combine the beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables, ensuring everything is well coated.
5. If desired, you can add a few sprigs of fresh thyme or rosemary on top for added flavor.

Cooking the Roast

1. Cover the slow cooker with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours. Cooking on low is recommended for the best flavor and tenderness.
2. About halfway through the cooking time, check the roast. If you have time, you can flip the roast to ensure even cooking, but this is optional.
3. When the cooking time is up, check the internal temperature of the roast. It should reach at least 145°F (63°C) for medium-rare, but for a more tender result, aim for 190°F (88°C) or higher.

Finishing Touches

1. Once the roast is cooked to your desired doneness, carefully remove it from the slow cooker and place it on a cutting board. Let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute, making the meat more tender.
2. While the roast is resting, you can check the vegetables in the slow cooker. If you want to thicken the broth, you can use a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the broth in the slow cooker. Let it cook on high for an additional 10-15 minutes until thickened.
3. If you’re adding frozen peas, stir them in during the last 5 minutes of cooking to heat through.


Conclusion:

In summary, this Slow Cooker Roast Beef Dinner is a must-try for anyone looking to create a hearty, comforting meal with minimal effort. The combination of tender, flavorful beef and a medley of vegetables makes for a satisfying dish that is perfect for family gatherings or a cozy weeknight dinner. The slow cooking process not only enhances the flavors but also allows you to enjoy your day without the stress of constant monitoring in the kitchen. For serving suggestions, consider pairing this delicious roast with creamy mashed potatoes or a fresh garden salad to balance the richness of the beef. You can also experiment with variations by adding different herbs and spices, such as rosemary or thyme, or even incorporating a splash of red wine for an extra depth of flavor. If you’re feeling adventurous, try substituting the vegetables with seasonal produce to make the dish your own. We encourage you to try this Slow Cooker Roast Beef Dinner and share your experience with friends and family. Whether you stick to the classic recipe or put your own spin on it, we would love to hear how it turns out for you. Don’t forget to take a moment to snap a photo of your creation and share it on social media, tagging us so we can celebrate your culinary success together! Happy cooking!
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Slow Cooker Roast Beef Dinner: A Simple and Delicious Recipe for Any Occasion
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• Author: Maria
• Total Time: 500 minutes
• Yield: 6–8 servings 1x
Print Recipe
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Description
This slow-cooked beef chuck roast is a comforting dish featuring tender meat and hearty vegetables like carrots, potatoes, and onions. With minimal prep time and rich flavors, it’s perfect for family gatherings or cozy dinners.
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Ingredients
Scale 1x2x3x
• 3 to 4 pounds of beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 4 large carrots, peeled and cut into 2-inch pieces
• 4 medium potatoes, peeled and cut into quarters
• 1 large onion, quartered
• 2 cloves garlic, minced
• 1 cup frozen peas (optional)
• Fresh parsley, chopped (for garnish)
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Instructions
1. Start by patting the beef chuck roast dry with paper towels.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
3. Rub the spice mixture all over the beef roast, ensuring it is evenly coated.
4. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned roast to the skillet.
5. Sear the roast for about 4-5 minutes on each side until it develops a rich brown crust.
6. Once seared, remove the roast from the skillet and set it aside on a plate.
7. While the roast is resting, prepare the vegetables. Start by peeling and cutting the carrots into 2-inch pieces.
8. Next, peel the potatoes and cut them into quarters.
9. Quarter the onion and set it aside.
10. Finally, mince the garlic cloves and set them aside for later use.
11. In the bottom of the slow cooker, place the cut carrots, potatoes, and onion. Spread them out evenly.
12. Sprinkle the minced garlic over the vegetables.
13. Place the seared beef roast on top of the vegetables in the slow cooker.
14. In a separate bowl, combine the beef broth and Worcestershire sauce. Pour this mixture over the roast and vegetables.
15. If desired, you can add a few sprigs of fresh thyme or rosemary on top for added flavor.
16. Cover the slow cooker with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours.
17. About halfway through the cooking time, check the roast. If you have time, you can flip the roast to ensure even cooking.
18. When the cooking time is up, check the internal temperature of the roast. It should reach at least 145°F (63°C) for medium-rare, but for a more tender result, aim for 190°F (88°C) or higher.
19. Once the roast is cooked to your desired doneness, carefully remove it from the slow cooker and place it on a cutting board. Let it rest for about 10-15 minutes before slicing.
20. While the roast is resting, you can check the vegetables in the slow cooker. If you want to thicken the broth, you can use a cornstarch slurry.
21. If you’re adding frozen peas, stir them in during the last 5 minutes of cooking to heat through.
Notes
• For best results, sear the roast well to enhance the flavor.
• Adjust the seasoning to your taste; feel free to add more herbs or spices.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Prep Time: 20 minutes
• Cook Time: 480 minutes