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.
SERVE THIS WITH warm rolls, biscuits, or bread. We have several homemade bread and roll recipes that would be great with this meal.
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:
- 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.
- 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.
- 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.
- 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:
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
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
- 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.
Video
Nutrition
This post was originally published on this blog on October 5, 2008
Amanda Formaro
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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!