If you’ve ever craved a fork-tender dinner that fills the house with the most mouthwatering aroma, then Slow Cooker Roast Beef is your kind of recipe. This one is perfect for busy days when you still want a heartwarming, flavorful meal—minimal effort, maximum cozy-factor, and beef so succulent, it falls apart at the touch of your fork!
Why You’ll Love This Recipe
- Ultimate Set-It-and-Forget-It Dinner: Just a few minutes of prep and the slow cooker works its magic while you tackle your day.
- Restaurant-Level Flavor at Home: Searing, fresh herbs, and balsamic vinegar create a rich, savory crust and juicy center that tastes like something you’d order out.
- Incredibly Tender and Moist: Long, gentle cooking guarantees a melt-in-your-mouth roast beef that slices beautifully—or shreds if you like it that way!
- Versatile for Family Meals: This Slow Cooker Roast Beef shines as a hearty main, makes unbeatable sandwiches, and is fantastic for meal prep or leftovers.
Ingredients You’ll Need
This Slow Cooker Roast Beef is built around core ingredients that each add something special to the final dish. Every component is easy to find but packs a punch—think aromatic herbs, rich olive oil, and a splash of balsamic for depth.
- 2 pound eye of round beef roast (or rump roast): This lean cut stays juicy in the slow cooker and is perfect for slicing or shredding.
- 2 tablespoons olive oil: A quality olive oil gives the roast beautiful browning and brings out the natural flavors.
- 3 stalks fresh rosemary: Chopped rosemary infuses the beef with that unmistakable woodsy aroma and taste.
- 4 teaspoons minced garlic: Garlic adds bold, savory notes that mingle perfectly with the herbs and beef.
- 1 teaspoon sea salt: Enhances every other flavor in the dish and helps create that irresistible crust.
- 1/2 teaspoon fresh ground pepper: Adds just the right touch of warmth and spice.
- 1 tablespoon balsamic vinegar: Use this for deglazing! The vinegar lifts all the delicious browned bits and adds a subtle tangy sweetness to the finished roast.
Variations
Don’t be afraid to get creative! Slow Cooker Roast Beef is super forgiving and easy to tweak. Whether you want to swap an herb, add veggies, or make it gluten-free, there’s a way to adapt this recipe to your cravings or pantry.
- Swap the Herbs: If rosemary isn’t your favorite, try thyme, oregano, or even a sprinkle of dried Italian seasoning for a twist.
- Add Root Veggies: Chunked carrots, potatoes, or parsnips nestled around the roast soak up all those delicious juices—no need for a separate side!
- Make It Gluten-Free: This recipe is naturally gluten-free, but you can double-check your balsamic vinegar if you’re super sensitive.
- Try a Wine Baste: Replace some or all of the balsamic with a splash of dry red wine for extra depth and a luxurious sauce.
How to Make Slow Cooker Roast Beef
Step 1: Prep and Season the Roast
Start by patting your beef roast dry with a paper towel to help it sear evenly. Rub the entire surface generously with olive oil—it acts as the base for the flavorful crust. Strip the rosemary leaves from their stalks and chop them finely, then mix together with minced garlic, salt, and pepper. Rub this herb and garlic mixture all over the roast, pressing gently so it adheres and covers every nook and cranny.
Step 2: Sear the Beef
Preheat a skillet or the searing function of your multicooker to 400℉. Sear the roast on all sides until it’s browned and aromatic, about 4-6 minutes per side. Don’t rush this part! Browning builds those craveable flavors and adds big richness to your Slow Cooker Roast Beef.
Step 3: Deglaze and Slow Cook
Once you’ve finished searing, pour the balsamic vinegar into the hot pan. Use a spatula or wooden spoon to scrape up any browned bits from the bottom—these are flavor gold! Transfer the beef and all the pan juices into your slow cooker. Cover and cook on low for 8-9 hours, letting the magic happen while you go about your day.
Step 4: Rest and Slice
When the beef has transformed into a dreamy, tender roast, remove it from the slow cooker and let it rest on a board for 15-30 minutes. Resting helps all the juices redistribute, ensuring every slice is moist and full of flavor. Slice the Slow Cooker Roast Beef to your liking—thick and hearty or paper-thin—and enjoy!
Pro Tips for Making Slow Cooker Roast Beef
- Searing for Maximum Flavor: Taking the time to brown your roast before it goes into the slow cooker adds a layer of rich, caramelized flavor you just can’t get any other way.
- Doneness by Tenderness: Don’t rely solely on a thermometer—judge when the roast is done by how easily it shreds with a fork or slices with almost no resistance.
- Rest Before Slicing: Letting the beef rest keeps the juices locked inside, so every bite is incredibly moist and flavorful instead of dry.
- Make Extra Gravy: After cooking, reduce the leftover juices on the stove for a silky, savory sauce you’ll want to spoon over everything.
How to Serve Slow Cooker Roast Beef
Garnishes
A sprinkle of freshly chopped rosemary or parsley brightens each plate and adds a pop of color. For a little extra richness, try a drizzle of the pan juices or a dollop of creamy horseradish sauce beside each serving of Slow Cooker Roast Beef.
Side Dishes
This roast beef loves classic comfort food pairings! Pile slices over buttery mashed potatoes, roasted root vegetables, or fluffy Yorkshire puddings to soak up every drop of juice. For lighter fare, serve with garlicky green beans or a crisp salad.
Creative Ways to Present
Slice leftover Slow Cooker Roast Beef thin for crowd-pleasing sandwiches or stuff into warm rolls for sliders. You can also shred the beef and toss it in a pasta, layer over polenta, or use as a hearty filling for wraps—this recipe is a superstar for easy entertaining and meal prep alike!
Make Ahead and Storage
Storing Leftovers
Let leftover roast beef cool completely, then store it in an airtight container in the fridge for up to three days. Pour a little of the cooking juices over the meat before sealing—this keeps every slice juicy and full of flavor.
Freezing
Slow Cooker Roast Beef freezes like a dream. Slice or shred the cooled meat, pack it into freezer-safe bags (with some juices if you can), and freeze for up to three months. Thaw overnight in the fridge for best results.
Reheating
To reheat, simply warm the beef gently in a covered dish with a splash of broth or reserved juices, either on the stovetop or in the microwave. Slow and steady reheating keeps it moist and prevents it from drying out.
FAQs
-
Can I use a different cut of beef for Slow Cooker Roast Beef?
Absolutely! While eye of round and rump roast are classic choices, you can also use chuck roast or brisket. Just keep in mind, fattier cuts like chuck will yield a more shreddable, richer result, while leaner cuts slice cleanly.
-
Do I really need to sear the roast first?
Searing isn’t strictly required, but it adds a deep, caramelized flavor and lovely crust you simply don’t get from slow cooking alone. If you’re pressed for time, you can skip it, but the taste and texture are so much better if you sear!
-
How do I know when the roast is done if I don’t have a thermometer?
You can easily judge doneness by the roast’s texture. It should be fork-tender—when you insert a fork and twist, it should give easily or start to shred, which usually takes 8-9 hours on low (or longer if your cut is thick).
-
What can I do with leftover Slow Cooker Roast Beef?
Leftovers are incredibly versatile. Make sandwiches, wraps, or tacos, add to salads or grain bowls, or reheat in gravy to serve over mashed potatoes. It freezes beautifully, so you can enjoy homemade roast beef whenever the craving strikes!
Final Thoughts
If you’ve been searching for a hands-off dinner that feels like a treat every single time, give this Slow Cooker Roast Beef a try. The ease, flavor, and pure comfort packed into every bite just might make it your new favorite family meal. Enjoy—and don’t be surprised when everyone asks for seconds!
Print
Slow Cooker Roast Beef Recipe
- Prep Time: 30 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Roast Beef recipe results in a tender and flavorful roast that is perfect for a comforting family dinner or entertaining a crowd. The slow cooking process allows the meat to become incredibly tender and juicy, infused with aromatic herbs and spices.
Ingredients
Main Ingredients:
- 2 pound eye of round beef roast or rump roast if preferred
- 2 tablespoons olive oil
Seasoning:
- 3 stalks fresh rosemary
- 4 teaspoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
Finishing Touch:
- 1 tablespoon balsamic vinegar
Instructions
- Rub roast all over with olive oil. Strip rosemary leaves from stalk, then chop. Combine chopped leaves with garlic, sea salt, and pepper.
- Rub seasonings around outside of roast to form a crust.
- Preheat skillet or multicooker to 400 ℉.
- Add roast and sear on each side until lightly browned (4-6 minutes).
- Deglaze pan with balsamic vinegar and transfer all contents to slow cooker.
- Cover and cook on low for 8-9 hours.
- Remove roast from slow cooker and let rest for 15-30 minutes, then slice to serve.
Notes
- Store in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat with a splash of liquid as needed to keep the meat moist.
- Cook to 145 ℉ for medium or 150 ℉ for medium-well. Keep in mind, for slow cooking, judge doneness more by the tenderness of the meat and cook longer if needed.
- If the roast is still tough, cook until it is easy to shred (usually around 205 ℉.)
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 33g
- Cholesterol: 100mg
