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
Scale
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
