This recipe for slow cooked roast beef is very tender flavorful yet so easy to make. It is a dump and go recipe. By 8am you put the frozen roast, yes frozen, and all the ingredients in the slow cooker, turn it on, and at 6pm it’s ready to serve.
My family loves roast beef in the slow cooker. I figured out how to make it very tender and so simple and easy to make.
The Meat
I buy whatever roast beef is on sale. I don’t get any special cuts. Often times it’s a chick roast, arm roast, or a sirloin roast. I do nothing to prepare the meat. I do not thaw it or sear the sides. I take it out of the wrapper and put it in the slow cooker.
The ingredients
The water, vinegar, and the bouillon cubes will combine while it cooks. You only need to put them in the slow cooker. I usually add the water and the bouillon cubes after the roast. Let’s talk about the vinegar for a moment. I use vinegar, or red wine vinegar. It’s just a little bit that helps to tenderize and make the meat fall apart. It is not enough to make your meat taste like vinegar. If you don’t want vinegar or red wine vinegar, you can substitute 1/4 cup of red wine for the vinegar. That is really good!
Now that all the liquids have been added, I’ll add the other ingredients. When I add the garlic, onions, and the herbs and season I will sprinkle some on top of the meat and some in the liquids. I want some of them to stay on top of the meat so the flavors slow cook into the meat yet, I want the liquid to get flavored with them also.
easy recipes
Slow Cooking
If you have everything in the slow cooker by 8am and set it on low, it will be very tender by 6pm. You can keep it on warm for a while longer if you need too. If you want to cook it faster cook on high for 6-7 hours.
Serving
I often serve this will my perfect gravy made from the pan liquid, and I will make cream garlic mashed potatoes. There are times I will put potatoes and carrots in the slow cooker too.
Additional Meals from the Leftovers
I recommend saving the liquid when you make this. Strain it and put it in the fridge overnight. This will make the fat set and it can easily be removed. Then use that as stock in my vegetable beef soup recipe. If you have extra roast beef that can go in the soup as well and if not, then make the soup with brown ground beef.
Another use would be to make beef tips and gravy and serve over egg noodles or rice.
I hope you enjoy this recipe for Slow Cooked Roast Beef and the extra uses for the leftovers! That is, if you have leftovers.
Happy Cooking!
Slow Cooked Beef Roast
Equipment
- 1 Cutting board
- 1 Knife
Ingredients
- 1 2 ½ - 3 lb Beef Roast, frozen
- ¼ tsp Basil, dried
- ⅛ tsp Thyme, dried
- 1 tsp All-purpose seasoning
- 2 cubes Beef bouillon
- ½ medum Onion
- 1 tbsp minced garlic
- 1 cup Water
- 2 tbsp Vinegar or Red wine vinegar
Instructions
- Spray or grease the sides of your slow cooker.
- Put the frozen beef roast in the slow cooker.
- Add the water, bouillon, and vinegar to the pot.
- Add the basil, thyme, All-purpose seasoning, onion, and garlic to the pot. Sprinkle some of these on top of the roast and some in the liquid.
- Put your slow cooker on low for 10 hours. It can sit in the slow cooker on warm for additional time, if needed.
- Serve immediately.
Notes
Nutrition
Perfect Gravy
Equipment
- 1 Small bowl
- 1 Small Saucepan
- 1 Whisk or fork
Ingredients
- 1 cup Broth, meat juice, or meat drippings
- 2 tbsp Corn starch
- 2 tbsp Water, cold
Instructions
- Put broth or meat juice in a small saucepan. Heat it up over medium to low heat.
- In a small bowl put in room temp or cool water. Add the cornstarch. Stir until they are mixed well. The corn starch should be fully dissolved, and the liquid should be smooth. Any lumps will create lumps in your gravy.
- Add the water and cornstarch to the saucepan of broth or meat liquid. Using a whisk or a fork, stir continuously until it is slightly thickened.
- You can add salt and pepper to taste. It is ready to serve immediately.
