Crock Pot Roast Beef


Crock Pot Roast Beef

This iconic crock pot roast beef is in a league of its own. You’ll be hard-pressed to find an easier slow cooker pot roast recipe with more flavor, depth, and color.

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What you need:

Chuck Roast


Olive Oil

Beef Broth



and more...

Beef Consomme

Pre-heat a cast iron skillet on high with safflower or canola oil. Brown roast on all sides and transfer to a crockpot.


Cover with beef consommé, beef broth, and Worcestershire sauce.


Add the veggies: onion, carrots, potatoes, garlic, thyme, rosemary, bay leaves, and salt and pepper.


Add red beets and red wine for extra flavor. These are optional but in my experience elevate the flavor and richness of my pot roast.


Cover with lid and cook 4-6 hours on high. If your roast is on the smaller side, it will take less time to cook. If your roast is on the larger side, it will take more time to cook. Roast is done when it is very tender.


Remove the meat to a shallow bowl using a slotted spoon. Remove carrots, potatoes, and onions, and place them into a serving dish. Set aside.

Skim fat, measure out 2 cups of hot cooking liquid, and reserve. 

In a large bowl, combine butter and flour until smooth paste forms. Pour the hot cooking liquid into the butter-flour mixture and stir to thicken. Pour gravy into the slow cooker, stir to create a gravy, and cover and cook for another 20 minutes or so.

While the gravy is cooking, shred the roast, removing excess fat. Add the meat and vegetables to the gravy and serve.

Cooking Tips

To thicken the gravy further, you can mix 1 tablespoon of cornflour with 1 tablespoon of water and pour it into the gravy to instantly thicken up.


When chopping the vegetables, make sure to cut them into large pieces to come out tender in one piece and not mushy after hours of cooking.



Ready to  make this?


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