If you love a hands-off, melt-in-your-mouth dinner that practically cooks itself, then you’re going to adore this Slow Cooker Roast Beef with Herbs Recipe. I absolutely love how tender and flavorful the beef gets when it slowly simmers with fresh herbs in the slow cooker. Whether you’re making this for a cozy family dinner or prepping ahead for a busy week, this recipe makes roast beef effortless and downright delicious.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just set it and forget it until dinner time—it couldn’t be easier.
- Flavorful Herb Rub: Fresh rosemary, thyme, and garlic infuse the beef with irresistible aroma and taste.
- Tender and Juicy Results: Slow cooking breaks down the fibers for meat that’s fork-tender every time.
- Versatile Meal: Perfect for casual family dinners, meal prep, or even special occasions.
Ingredients You’ll Need
The magic of this Slow Cooker Roast Beef with Herbs Recipe lies in the simplicity of the ingredients — high-quality beef, fresh herbs, and a few pantry staples. Each element complements the other perfectly, creating a rich, savory dish every time. When shopping, I like to pick a chuck roast that’s got a nice marbling for extra tenderness.
- Chuck Roast: A 3-5 pound cut works best—well-marbled for juicy, tender meat after slow cooking.
- Kosher Salt: Helps the rub stick and seasons the meat thoroughly.
- Black Peppercorns (or mixed peppercorns): Freshly crushed for a punch of peppery flavor.
- Fresh Rosemary: Aromatic and slightly piney; I always prefer fresh but dried works too.
- Fresh Thyme: Earthy and subtle, pairs perfectly with rosemary and garlic.
- Garlic Cloves: Minced fresh garlic imparts a rich, savory depth.
- Beef Broth: Adds moisture and boosts the roast’s flavor as it slow cooks.
- Cornstarch: For thickening the delicious gravy from the roast drippings.
- Olive Oil: To help the herb rub stick onto the roast before cooking.
- Salt and Pepper: For seasoning before searing or slow cooking.
Variations
I love that this Slow Cooker Roast Beef with Herbs Recipe invites a little creativity. Over time, I’ve tweaked the herbs and sides depending on what we have on hand or the season. Feel free to make it your own and have fun experimenting with flavors!
- Herb Mix Changes: I once tried swapping rosemary for sage, and it gave the roast a lovely, earthy twist that my family adored.
- Spicy Kick: Adding a pinch of crushed red pepper flakes to the rub can bring a subtle heat that wakes up the flavors nicely.
- Low-Sodium Option: Use low-sodium beef broth and go light on the salt if you’re watching your sodium intake without sacrificing taste.
- Vegetable Add-In: Some sliced carrots and potatoes added to the slow cooker make it a full one-pot meal—a lifesaver for busy nights.
How to Make Slow Cooker Roast Beef with Herbs Recipe
Step 1: Prep and Optional Searing
This step is where you decide: sear or no sear? I used to skip searing, but after trying it, I realized the crust it forms actually locks in flavor beautifully. If you do sear, heat a heavy-duty pan over medium-high heat with a bit of olive oil, pat the roast dry with paper towels, season with salt and pepper, then sear each side until it naturally releases from the pan. It takes about 3-4 minutes per side. If you’re short on time, you can skip this, but searing really steps up the flavor.
Step 2: Make the Herb Rub and Coat the Roast
While the roast is searing, I like to make the herb rub. Chop fresh rosemary and thyme finely, mince the garlic cloves, and crush peppercorns in a sealed bag with a rolling pin or quickly pulse them in a food processor. Mix those with kosher salt, then rub a little olive oil all over the roast to help the seasoning stick. Use your fingers to press the rub gently but thoroughly all over the meat for maximum flavor.
Step 3: Slow Cook the Roast
Place your seasoned roast into the slow cooker, then pour the beef broth *around* the roast carefully so you don’t wash off the rub. At this point, if you’re not ready to cook, you can cover and refrigerate overnight—the flavors only deepen! When ready, cook on low for 8-10 hours or high for 6-8 hours until the meat is tender and pulls apart with forks easily.
Step 4: Rest and Make the Gravy
Remove the roast and let it rest for about 5 minutes. Meanwhile, whisk cornstarch and some cold water in a saucepan until smooth. Use a baster to transfer some of the beef drippings from the slow cooker into the pan, adding beef broth as needed to reach your desired amount of gravy. Heat over medium, whisking constantly until thickened to your liking. This gravy is pure magic and really finishes the dish.
Pro Tips for Making Slow Cooker Roast Beef with Herbs Recipe
- Patting Dry: Drying the roast before seasoning helps achieve better browning if you choose to sear.
- Crush Peppercorns Fresh: Crushing them yourself releases more flavor than pre-ground pepper.
- Don’t Pour Broth Directly on Roast: To preserve your rub’s seasoning, pour the broth carefully around the meat.
- Rest Before Slicing: This allows juices to redistribute, ensuring the meat stays moist.
How to Serve Slow Cooker Roast Beef with Herbs Recipe
Garnishes
I usually top the slices with a little fresh parsley or thyme sprigs—it adds a pop of color and freshness that brightens up the rich roast. If you’re feeling fancy, a sprinkle of cracked black pepper right before serving amps the aroma perfectly. I promise, it’s those little touches that make it feel special.
Side Dishes
My go-to sides for this roast beef are creamy mashed potatoes or buttery roasted veggies, like carrots and parsnips. Garlic green beans or a crisp Caesar salad balance out the meal nicely, giving you a variety of textures and flavors without overwhelming the star of the plate.
Creative Ways to Present
For holidays or dinner parties, I like to serve the roast sliced on a large wooden board with dollops of horseradish cream and the gravy on the side in a beautiful gravy boat. It makes guests feel like they’re getting a restaurant-worthy experience with minimum stress. Plus, it’s so fun to have everyone help themselves à la family style!
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftovers in airtight containers and keep them in the fridge. The meat stays tender and juicy for up to 3-4 days. I always label them so I remember when I made it, but honestly, it rarely lasts that long in my house!
Freezing
This recipe freezes really well if you want to prep in advance or save leftovers for later. Just slice or shred the beef, store it with some gravy in freezer-safe bags or containers, and it’s good for 3 months. When you thaw it slowly in the fridge, it reheats beautifully without drying out.
Reheating
I like reheating leftover roast beef low and slow—either in the oven covered with foil or gently in the microwave with a splash of broth or gravy to keep it moist. This way, the beef stays tender and flavorful instead of turning chewy or dry.
FAQs
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Can I skip the searing step for the slow cooker roast beef?
Absolutely! Searing is optional but recommended. It adds a richer flavor and a nice crust, but the slow cooker will still make the roast tender and delicious without it. If you’re in a hurry or prefer hands-off prep, feel free to skip it.
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How do I know when the roast beef is done in the slow cooker?
The roast is perfectly done when it’s tender enough to pull apart easily with two forks. Depending on your slow cooker and roast size, cooking on low for 8-10 hours or high for 6-8 hours usually hits the mark. You want it fork-tender, not tough or dry.
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Can I add vegetables to cook with the roast beef?
Definitely! Adding sturdy veggies like carrots, potatoes, and onions complements the roast and creates a complete meal. Just place them under or around the roast so they absorb those lovely juices as they cook.
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How do I make gravy from the slow cooker drippings?
Simply whisk cornstarch with cold water to form a slurry, then add some of the drippings collected from the slow cooker into a saucepan. Heat while whisking constantly until thickened. Add extra broth to adjust consistency as needed—easy and flavorful!
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What cut of beef is best for this slow cooker roast beef with herbs recipe?
Chuck roast is ideal—it has enough marbling to stay moist and tender during the long cooking time. You can also use other cuts like bottom round or brisket, but chuck roast gives the best balance of flavor and texture for slow cooking.
Final Thoughts
When I first tried this Slow Cooker Roast Beef with Herbs Recipe, I was blown away by how easy it was to get such rich, comforting flavors without standing over the stove. It quickly became a family favorite — perfect for Sundays, special dinners, or anytime I want something hearty with minimal fuss. If you’re looking to impress with minimal effort, I promise this recipe won’t let you down. Grab your slow cooker, some fresh herbs, and give it a try—you’ll be so glad you did!
Print
Slow Cooker Roast Beef with Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Total Time: 10 hours 30 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Slow Cooker Roast Beef recipe delivers tender, flavorful beef with a fragrant rosemary and garlic rub. Slow cooking ensures a juicy, melt-in-your-mouth texture, perfect for an easy and comforting meal. A simple homemade gravy made from pan drippings rounds out this hearty dish, ideal for family dinners or special occasions.
Ingredients
For the Roast
- 1 3-5 pound Chuck Roast
- Salt and pepper, to taste
- Olive oil, for searing and rubbing
- 1 cup Beef Broth
For the Rub
- 1 tablespoon Kosher salt
- 1 1/2 teaspoons black peppercorns (multicolored also fine)
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 garlic cloves
For the Gravy
- 2 tablespoons cornstarch
- Salt and pepper, to taste
- 1/4 cup water (for cornstarch slurry)
- Additional beef broth, if needed
Instructions
- Searing the Roast (Optional): Heat a heavy-duty pan over medium-high heat and add enough olive oil to cover the bottom. Pat the roast dry with paper towels and season with salt and pepper. Place the roast in the hot pan and sear until it releases easily from the pan, then flip and repeat until all sides are seared. Remove the roast and set aside.
- Prepare the Herb Rub: Chop the fresh rosemary and thyme, mince the garlic cloves, and crush the peppercorns either in a sealable bag using a rolling pin or in a food processor. Combine the kosher salt, crushed peppercorns, garlic, and herbs in a bowl.
- Apply the Rub: Lightly rub olive oil over the roast to help the seasoning stick. Sprinkle the prepared rub evenly over the entire surface of the roast, pressing it gently with your fingers to adhere.
- Place in Slow Cooker: Transfer the seasoned roast into the slow cooker. Pour the beef broth around the roast carefully so as not to wash off the rub.
- Cook the Roast: Cover and cook on high for 6-8 hours or on low for 8-10 hours until the roast is tender and easily shredded with a fork.
- Rest the Roast: Remove the roast from the slow cooker and let it rest for 5 minutes. It should shred easily when pulled apart with two forks.
- Make the Gravy: In a saucepan, whisk together cornstarch and 1/4 cup water until smooth. Use a baster to transfer drippings from the slow cooker into the saucepan. Add additional beef broth if more liquid is needed. Cook over medium heat, whisking constantly until the gravy thickens to desired consistency. Season with salt and pepper to taste.
- Serve and Store: Serve the sliced or shredded roast with the homemade gravy. Store any leftovers in an airtight container in the refrigerator.
Notes
- Searing is optional but adds a richer flavor and better crust to the roast.
- Use fresh herbs for the most vibrant flavor; dried herbs can be substituted with adjusted amounts.
- Be careful when adding broth to avoid washing off the seasoning rub from the roast.
- Cooking times may vary depending on the size of the roast and slow cooker model.
- Leftover roast beef can be used for sandwiches or salads.
- Make sure to let the roast rest before shredding to retain juices.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked roast beef with gravy)
- Calories: 350 kcal
- Sugar: 0 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 120 mg
