Melt-in-your-mouth crockpot roast beef made with flavorful gravy and tender vegetables makes one of the easiest, most satisfying dinners to date.
Why this recipe works
This crockpot roast beef recipe, also known as “To Die for Pot Roast” has been on my blog since 2008. It was one of the first recipes I ever added. You only need a handful of ingredients to make it, plus, you can prepare it with or without vegetables. Whichever way you prefer.
To Die for Pot Roast. It’s kind of a silly name, kind of like John Wayne Casserole. Who names these recipes? There are of course other names for this crockpot roast beef such as crockpot pot roast or slow cooker roast beef. Each recipe you’ll find out there has been tweaked to some extent to make it their own. This recipe is a tradition by this point in my family, it’s by far the most requested dinner in my household, even back when my kids were picky eaters.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – I almost always use a chuck roast to make crockpot roast beef, but you can use any kind of roast you like here so long as it’s 3-4 pounds worth. 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.
VEGETABLES – 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. 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 be aware of if you have picky eaters.
How to Make Crockpot Roast Beef
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line the bottom of the Crockpot 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 the entire mixture over the roast and cook on low for 8 hours.
- To make the gravy, remove 1.5 cups of the liquid from the slow cooker when the roast is done and put it into a small saucepan. Place 1 teaspoon 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 potatoes and carrots if included in the crockpot or with boiled potatoes, gravy, and crusty bread.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. I like to store the vegetables separately from the roast so it’s easier to reheat.
I recommend cooking roast on low for 7-8 hours. You CAN cook it on high for about 5 hours, but I personally don’t think it comes out as tender. However, 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.
Serving Suggestions
If you’re preparing your crockpot roast beef with vegetables such as chunked potatoes and carrots then you have a full meal on your hands already – though it’s hard to say no to some homemade pull-apart dinner rolls or garlic cheese rolls. For something lighter, try a fresh leafy salad on the side.
This slow cooker roast beef is also excellent piled on top of a mound of mashed potatoes or egg noodles. The gravy made from the drippings is the cherry on top of it all.
Shred and toss leftovers into salads, burrito bowls, or sandwiched between two slices of bread and melty cheese. Or, reheat and enjoy as-is because it’s just as good the following day!
More Related Recipes
- Crockpot Beef Stew
- Slow Cooker Pulled Pork
- Crockpot Beef Stroganoff
- Crockpot Macaroni and Cheese
- Crockpot Turkey Breast
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Crockpot Roast Beef
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pound beef roast 3-4 pounds, trimmed of excess fat
- 15 ounces beef gravy canned or jarred
- .7 ounce package of dry Italian dressing mix
- 1 ounce package dry ranch dressing mix
- ¾ cup water
- 1 large onion sliced
- 5 cups evenly chunked vegetables optional
- 1 teaspoon cornstarch optional, for making gravy
Things You’ll Need
- Saucepan if making gravy
Before You Begin
- I almost always use a chuck roast to make crockpot roast beef, but you can use any kind of roast you like here so long as it’s 3-4 pounds worth. 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.
- 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.
- 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.
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 for 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 teaspoon 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.
Expert Tips & FAQs
- The nutrition facts listed below do not include the optional vegetables as everyone will use a different variety of veggies. Refer to your package nutrition label if adding vegetables.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. I like to store the vegetables separately from the roast so it’s easier to reheat.
- I recommend cooking roast on low for 7-8 hours. You CAN cook it on high for about 5 hours, but I personally don’t think it comes out as tender. However, 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.
Nutrition
This post was originally published on this blog on October 5, 2008 and has since been updated with new photos and expert tips. You may recognize it from the older photo shown below.
Amanda Davis
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Marsha Poole-Jenkins says
Can you put potatoes in at same time with carrots or will they fall apart? If so what type of potatoes do you recommend?
Amanda Formaro says
I have put the vegetables in at the same time, they are fine. I’ve used red potatoes and Yukon gold, they both work well!
Colleen says
Hi, what can I Line the crock pot with other then onions? Unfortunately, we are onion haters ☹️
Amanda Formaro says
You can leave them out entirely, they are just for flavor :)
Robin says
That Roast beef meal has got to be EXTREMELY salty?????
Amanda Formaro says
it does not taste really salty, no :)
Franny Mace says
I want to Parmesan Sundried Tomato crusted Roast Beef in the crock pot and want to layer the vegetables on top with out using any other liquids.
Will the meat crust properly and will the veggies cook?
Amanda Formaro says
Meat won’t crust in a crockpot, even if you don’t add liquid. The crockpot will create steam and create its own liquid. Yes, the vegetables will cook fine.
Susan David says
I enjoy reading the newsletter you send out especially the recipes…………….Great job and thank you so much for sharing.
Keep them coming, please.
Amanda Formaro says
Thank you Susan, so glad to hear it!
Celia Torres says
Looks yummy
Amanda Formaro says
Thanks, Celia!
Tara says
I’ve used this recipe several times and it’s always a hit with my family. Thanks for sharing it!
Amanda Formaro says
So glad you like it a much as we do Tara,
Amanda says
Karissa – Absolutely!
karissas30daysoftruth says
I was wondering if you could add potatoes and carrots on top at the beginning so that they soak of the flavor as well??
Sue says
Mmmm, it looks so tender, juicy and yummy!
Rachelle says
This sounds delish, I have seen this recipe before but now I have added to my files to make. I usually make one with a cream soup added that makes it’s own gravy.
I think I’ll add in some carrots too :)
Amanda says
Trish that’s wonderful! Hope you made some gravy out of the juices for your mashed potatoes. I actually used the leftover gravy on my salisbury steaks night before last :) Posting those today. So glad you enjoyed the roast!
TNelson says
Update – We had this for dinner last night – we put it into the crock pot about 7:00 AM before we went to work and it went together in about 5 minutes. Coming home at the end of the day the fragrance was wonderful and it tasted even better than it smelled! We ate at about 7:30 PM and it was nice and tender – not over cooked. Served with mashed potatoes and green beans – a real “blue-plate” special. Thanks for a wonderful recipe Amanda this will be in our meal rotation all fall and winter. We have plenty left over for hot roast beef sandwiches later in the week.
Thanks again!
Trish
Omaha, Ne
Elle says
Ok, I was craving lasagna and you made some. I’ve been craving pot roast and you made one. (Looks delicious, by the way!) What can I crave next that you’ll make? Something complicated…hmmm…
Beef Wellington! There, I craved it, the rest is up to you, lol!
Maria says
A great meal for Sunday…we had that a lot growing up! Now I don’t eat meat but I am sure it is tasty:)
The Blonde Duck says
Whee doggies! I love this. I’ve got a freezer full of beef to cook, and this looks like a great way to make the roast! I’ve been having a lot of trouble lately with roasts that are too fatty or dry.
Candy says
Wow! I can taste this from here. Looks delicious!
TNelson says
This looks delightful. I’m a huge fan of pot roast. It was one of my mother’s favorite Sunday dinners. My husband and I were just talking this morning about finding some good Crock Pot recipes so dinner will be ready when we get home from work. I’ve saved this one and I bet it will be on the menu later this week. Thanks!
Trish
Amanda says
I thought the two seasoning packets sounded odd the first time I tried it, but the flavor in the gravy really is delicious. In fact I save leftover gravy to use with other meals as well :)
Debbie says
I like the idea of using the two different gravy mixes. I will have to try that. It sounds great!
Pam says
I love a good pot roast – especially on a rainy cold day. This looks and sounds divine!