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

  • Author: Maria
  • Total Time: 500 minutes
  • Yield: 6-8 servings 1x

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.

Ingredients

Scale
  • 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)

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

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Find it online: https://www.beerecipe.com/slow-cooker-roast-beef-dinner/