Crockpot Roast Beef

Servings:

Calories: 470cal

Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
3 pound beef roast, 1 large onion, 5 cups evenly chunked vegetables
In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low for 8 hours.
15 ounces beef gravy, .7 ounce package of dry Italian dressing mix, 1 ounce package dry ranch dressing mix, 3/4 cup water

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.
1 teaspoon cornstarch

4.98 from 39 votes

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time8

Total Time8 20