Slow Cooker Beef Roast

 Juicy, tender slow cooked beef roast with seasoned vegetables. Top it off with a simple and easy-to-make gravy!

Slow Cooker Beef Roast

This is it, my mother’s famous sunday dinner in a nutshell. Technically, no, this isn’t her recipe, it’s mine. But this is basically what we had to eat almost every single sunday growing up. Beef roast with potatoes and carrots. And salad. And rolls. And jello. My mother constantly feels the need to cook as though she is feeding an army, bless her heart.

Then again, 9 children…. that’s almost an army. Or a baseball team at least.

Slow Cooker Beef Roast

Slow Cooker Beef Roast

I love this cooking method for a roast. It’s incredibly simple and yields perfectly tender and juicy roast (never dried out – hallelujah!) every single time. And my favorite part is that you can throw all of the veggies in with the roast so it’s a wham-bam all-in-one dinner in your crockpot.

P.S. does anyone else get the urge to say roast beast? Raise your hand if you’re a Grinch fan. Gosh I love you people.

Slow Cooker Beef Roast

Oh and the gravy! Mmmm, so delish. And it takes all of, oh maybe 5 minutes to whip up using the yummy flavored juices from your beef. This recipe is also really easy to customize or adjust according to your group size. The ingredients listed for the gravy make enough for a roast to feed up to 8, but if you’re feeding a larger group, just double the whole recipe! Even though I no longer live with mom, this is still one of my favorite sunday meals – it’s doesn’t get any more comfort food-y than this!

Slow Cooker Beef Roast

Slow Cooker Beef Roast
Prep time
Cook time
Total time
Juicy, tender slow cooked beef roast.
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 1 3-pound chuck or rump roast (see note)
  • 2 tablespoons steak seasoning
  • 1 tablespoon Italian seasoning
  • 2 cups beef broth
  • 1 pound baby carrots
  • 2 pounds potatoes (I used red), chopped into 2 inch pieces
  • 1 large white or yellow onion, cut into chunks
  • 1 stalk celery, chopped
  • 2 teaspoons salt (or more to taste)
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons cold water + 3 tablespoons corn starch
  1. Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
  2. minutes before serving, prepare the gravy. Drain liquid from sow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
  3. Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
  4. Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!
*This method also works well with larger roasts up to 8 pounds. Simply adjust the amount of carrots and potatoes to feed however many are in your group. Follow instructions as written. For roasts over 8 pounds, double the entire recipe.


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Looks so tender and delicious – slow and low is the way to go!

This looks like the roasts of my childhood! Thanks for posting; I will be trying it soon.

Love your website!!! Looks delish!

    Thanks so much Diane!! 🙂

Yes it looks good, however I don’t understand why you don’t use seasonings from your store cupboard primarily because the spice mixes you refer to may vary country to country and manufacturer to manufacturer. It would have been great to have a ‘made from scratch’ recipe explaining which herbs etc. you are actually using-just a thought.

    Hi Jeanette, you could definitely use similar spices. If using Italian spices I’d probably go for some thyme, oregano, basil, and parsley. I suggest a store-bought seasoning mix because so many people have a bottle of “steak seasoning” or Italian seasoning right in their cupboard and they all contain similar mixes of spices. 🙂

The past 2 nights i fixed 2 of your recipes. Creamy chicken and broccoli and shrimp fried rice. I’m feeding 88 people and they loved both meals. I thought i would have had left overs but everyone got seconds. Love your recipes.
Thanks for your ideas,
chris benson

I made this for a very large family dinner. I was a bit nervous since I hadn’t made it before, but it was an absolute hit! Everyone raved and several people asked for the recipe. I will be adding this to my favorite recipes folder.

    Yay! Gotta love it when a recipe impresses the guests enough to ask for a copy! Glad you liked this Melissa!

I found this recipe via Pinterest and I currently have it cooking in the crock pot! One question, it seems the crockpot is very full with the amount of veggies and roast that are in there, should the roast be on the bottom or top? I’m nervous about the liquid not touching everything and either the roast drying out or the veggies not cooking thoroughly! Any advice would be very helpful! Thank you!

    Hi Britt – I usually put the roast on the bottom as it’s the largest thing in there and needs the most heat to cook through. It also depends a little bit on the size and shape of your slow cooker and the size of your roast. Usually when I place my roast in the slow cooker there’s still some room around the sides so the veggies are more to the sides of the meat, not really on top. Hope this helps!


What do you use to ‘grease’ the crockpot?
Thanks for sharing this recipe. It looks delicious.

    Hi Kat – I always use a vegetable oil spray. 🙂

    Hi Kat! I always use vegetable oil spray. 🙂

This looks easy and yummy. Never made post rost or worked with chuck or rump roast before. Any tips/tricks? best to buy from meat counter or pre-cut? Totally new, but want it to be good, because it sounds delicious.

    I always buy mine pre-cut and packaged. I just trim off any excess fat and put that whole beauty in the slow cooker 🙂

Love this, but it cooked really fast. It’s done, and it’s only 3 pm! Not sure what to do?

    If your slow cooker has a “warm” setting you can switch to that and keep it covered til dinner time!

      Thanks! Worked perfectly.

Hi! I just wanted to let you know that my family loves this recipe, it’s a staple in our house for sure!

I have a quick question for you, if you don’t mind. We typically have our family Thanksgiving the Saturday after Thanksgiving, so everyone is tired of Turkey once they get to my house (as you could imagine), so I wanted to try and make this meal for them this year. There will be about 15 people at my house so I thought about doing a 6-8 lb roast and doubling the recipe. Do I need to dial down the veggies when doing this? Also, I assume it would be best to just use 2 slow cookers? Or could I use my oven?

I look forward to any advise you can give!

Thanks so much!

    Hi Carolyn! I am so there, we get sick of turkey pretty fast at our house too. As for the roast, I would just go with your gut as far as how much to use with veggies – I always like to error on the side of having too much rather than too little though! You could use two slow cookers or your oven – either way! I haven’t tried it in the oven so you’ll have to wing it with cooking time. Hope you love this roast as much as we do!

Do I have to make the gravy part or is it good just by itself.

    It’s great both ways but I definitely favor the gravy!

This recipe looks perfect! I am have 30 people for Christmas, and having just having had Thanksgiving, I don’t want to have turkey so soon, again. However, I plan to separately roast vegetables (potatoes, carrots, onions, etc) in my oven, so I was wondering if this would affect the roast if I leave vegetables out of the crock pot? What do you think? I appreciate your reply–the sooner the better, as I need to plan this huge meal. :)). Many thanks for your help!!

My husband insisted on ‘Roast Beast’ as our Christmas Eve dinner. (He giggles to himself every time he calls it that!) Your recipe was exactly what I was looking for!
Thank you, Merry Christmas!

I’m making tonight for my Christmas dinner! Wish me luck!!!

Hi making this today but could only find a 2.26lb roast. Planning to cook on low should I still cook it for 9hours?

    Hi Ingrid, If this reply still applies for you, I’d probably try 6 hours, you probably won’t need as much cooking time! When it is tender and pulls apart easily with a fork (and is no longer red inside), it is ready!

Definitely trying this recipe this weekend! Quick question: for the gravy, do you drain off the fat first or just use all the liquid in the slow cooker?

I have a 1.5lb chuck roast. How long should I cook the roast on low in the crockpot?

I must have done something wrong because even though my roast was tender and juicy it was very bland. I used steak seasoning ( Weber’s) and the Italian seasoning. Should i have done it differently????

States 9 hrs on low good thing I check after 6 everything was done meat is dry hopefully the gravy will moisten it Grady will moisten it out up

Did this today. Awesome! Only thought – we don’t love potatoes. Any suggestions for another veggie to toss in?

Grease your crockpot?! With crisco or bacon grease or something?!? Sorry, I’m confused!! Lol

    Hi Brooke, whenever I use my slow cooker I spray the inside with nonstick cooking spray – it makes the cleanup process sooo much easier! 🙂

OK. I feel sort of lame to even ask this question. But will you please elaborate on the steak seasoning? I don’t know if I’m looking for a packet, bottle or what? I need more of idea of what exactly I’m looking for in what part of the store? Thank you so much!

I tried this recipe, just purchased my slow cooker and the roast was tough and dry after 6 hours can’t figure out what I did wrong.

Do I need to adjust the time if I am cooking a 750g (1.5 lb) joint?

My mother always seared the roast prior to placing it in the crock pot. Is searing unnecessary?

Looks delish! Going to have to put this in my Ninja Slow Cooker. It’s the perfect Fall meal! Thanks!

Tried this tonight. If I make it again I will not add the 2 tsp of salt in the gravy. I am a salt lover and this way way too much salt even for me. Could have been the steak seasoning I used as it has a high salt content. otherwise great recipe.