Crock Pot Roast Beef

overhead shot of roast beef, potatoes, and carrots in a crock pot.

4.46 from 22 votes

Slow Cooker Roast Beef is tender, juicy and full of flavor. This easy recipe will turn non-roast beef lovers into raving fans once they’ve tried this delicious pot roast! It is the ultimate comfort food that the entire family will love.

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Author Melissa Williams

Ingredients

2 pounds small yukon gold or red skin potatoes
1 pound carrots cut into 1" chunks (or baby carrots)
2 -3 lb Beef English Cut Chuck Roast
1 Tablespoon cracked black peppercorns
2 cloves garlic smashed
3 Tablespoons Balsamic vinegar
¼ cup soy sauce can use low sodium
1 Tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 medium yellow onion chopped
2 Tablespoons Montreal steak seasoning

Instructions

Place the washed potatoes in the bottom of the slow cooker. Top with the chopped carrots.
2 pounds small yukon gold or red skin potatoes, 1 pound carrots
Make several slits in the top of the roast and then place it on top of the carrots & potatoes in the slow cooker.
2 -3 lb Beef English Cut Chuck Roast
Add all remaining ingredients to a small bowl. Whisk together then pour half over the roast, flip the roast, and pour half on the bottom side.
1 Tablespoon cracked black peppercorns, 2 cloves garlic, 3 Tablespoons Balsamic vinegar, ¼ cup soy sauce, 1 Tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 medium yellow onion, 2 Tablespoons Montreal steak seasoning
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
Optional: To thicken the gravy, remove 3 TB of the drippings to a small bowl and whisk in 2 TB of cornstarch then pour back into the slow cooker. Stir to distribute.

Notes

Use small yellow potatoes (yukon gold) or red skins. Make sure to scrub them and pat dry before use. If large, cut them in half.
You can use either baby carrots or full size carrots, peeled & cut into approximately 1" pieces.
To thicken the gravy, make a cornstarch slurry: whisk 2 TB cornstarch into 3 TB of drippings, then stir it back into the slow cooker.
Store leftovers covered in the fridge for up to 4 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition