Crockpot Roast Beef

If you love to use your Crockpot, this crockpot roast beef will definitely be a recipe you want to add to your meal rotation. This slow cooker chuck roast is easy, only uses a few ingredients, can be made with or without vegetables and will always get rave reviews.

Crockpot Roast Beef

This “To Die for Pot Roast” has been on my blog since 2008. It was one of the first recipes I ever added. It’s made in the slow cooker and is one of my family’s most requested recipes for dinner. You can use any kind of roast you like, I almost always use a chuck roast to make this crockpot roast beef. I thought it was high time I took some new pictures and gave you a video too!

RELATED: If you love your slow cooker, try my crockpot macaroni and cheese and crockpot sticky chicken!

To Die for Pot Roast. It’s kind of a silly name, kind of like John Wayne Casserole. Who names these recipes? There may be other names for this crockpot roast beef too. In fact, my kids call it “stringy roast”, but that doesn’t sound quite as appetizing to me! Doesn’t seem to bother them though.

This crockpot roast beef is perfect as leftovers as well… if you have any. I usually don’t. But now that it’s just my youngest son and me, we can enjoy this pot roast for a couple of days. I will store the vegetables in a separate container so they can be reheated separately and easily.

ANOTHER RECIPE YOU MIGHT LIKE: Crockpot Lasagna or Crockpot Beef Stroganoff

As I mentioned before, you can make this crockpot roast with or without vegetables. The instructions remain the same. If I’m not making vegetables with it, I’ll just line the bottom of the Crockpot with sliced onions then place the meat on top.

Some helpful cooking tips:

1. Trim as much fat off of the meat as you can. Don’t worry about keeping the meat in large chunks. It’s going to fall apart when it’s done anyway. Trimming as much fat as possible will ensure a nicer gravy and less spooning fat off the top.
2. If adding vegetables, make sure they are fairly uniform in size so they will cook at the same rate. Also, if including carrots keep in mind that the gravy will pick up a lot of the carrots’ flavor. It’s good, but something to keep in mind if you have picky eaters.
3. I recommend cooking this on low for 7-8 hours. You CAN cook it on high for about 5 hours, but I don’t think it’s as tender. But if you’re in a pinch it’s definitely doable. You might want to consider getting a programmable slow cooker to avoid any timing issues.
4. Even though you’re adding a fairly thick gravy mixture to the crock, the liquid will be considerably thinner when the roast is done due to all the steam the cooking process creates. When the roast is finished, remove the meat to a bowl along with a ladle or two of the cooking liquid. Remove the vegetables to another bowl and set both aside. Strain the gravy from the crock and place it in a saucepan. Add a teaspoon of cornstarch to the gravy and whisk it in. Cook over medium-high heat until it bubbles then reduce to medium and cook until it thickens, about 5-10 minutes.

Ingredients for crockpot roast beef:

• any 3-4 pound beef roast (preferably chuck)
• 1 can or jar (15 oz) of beef gravy
• I package of dry Italian dressing
• 1 package dry ranch dressing
• 3/4 cup water
• 1 large onion, sliced
• 5 cups chunked vegetables of your choice (optional)

Helpful kitchen tools:

• Crockpot
• Slotted spoon
• Whisk
• Small saucepan

I hope you love this crockpot roast beef as much as we do. And if you love roast, you’ll really want to try my sirloin pork roast, always juicy and tender, and of course our Mississippi Pot Roast flavored with pepperoncinis and ranch. While you’re saving recipe, be sure to try my crockpot beef stew. Yum!

Try my homemade biscuits with this delicious crockpot roast beef.

More Slow Cooker Recipes

• Slow Cooker Pulled Pork
• Crockpot Beef Stroganoff
• Slow Cooker Hungarian Goulash
• Slow Cooker BBQ Meatball Subs
• Slow Cooker Pinto Beans

Crockpot Roast Beef

I have been making this slow cooker “To Die For Pot Roast” for many, many years. This roast only needs a few ingredients and cooks all day to perfection.

4.97 from 32 votes

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Course: Dinner

Cuisine: American

Servings: 6

8 hours hrs 20 minutes mins

Calories: 634

Author: Amanda Formaro

Ingredients

• ▢ any 3-4 pound beef roast trimmed of excess fat
• ▢ 15 oz can or jar of beef gravy
• ▢ I package of dry Italian dressing 
• ▢ 1 package dry ranch dressing 
• ▢ 3/4 cup water 
• ▢ 1 large onion sliced
• ▢ 5 cups evenly chunked vegetables optional

Instructions

• Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
• In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low 8 hours.

To Make Gravy

• Remove 1.5 cups of the liquid from the slow cooker when roast is done and put into a small saucepan. Place 1 teaspoons of cornstarch into a small bowl. Add 1/4 cup of the reserved liquid from the saucepan and mix with cornstarch until smooth. Add this mixture back into the remaining juice in the saucepan and cook over low heat until thickened. 
• Serve with boiled potatoes, gravy and crusty bread.

Nutrition

Serving: 1portion | Calories: 634cal | Carbohydrates: 30g | Protein: 57g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 188mg | Sodium: 1313mg | Potassium: 1236mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7735IU | Vitamin C: 17.7mg | Calcium: 89mg | Iron: 7mg

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This post was originally published on this blog on October 5, 2008