Slow Cooker Roast Beef

Name: Slow Cooker Roast Beef (Upgraded)
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs Beef chuck roast; 2 tbsp Olive oil; 2 tbsp Fresh rosemary-chopped; 2 tbsp Fresh thyme-chopped; 1 tbsp Garlic-minced; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Beef broth; 1/2 cup Dry red wine; 2 tbsp Worcestershire sauce; 1 Yellow onion-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 tbsp Cornstarch; 2 tbsp Cold water

⏱6h 30m

👥6

🔥400 cal

Medium

🍽️American

A more flavorful slow cooker roast beef featuring a herb crust and a richer gravy. This version adds depth with red wine and fresh herbs.

3 lbs Beef chuck roast

2 tbsp Olive oil

2 tbsp Fresh rosemary-chopped

2 tbsp Fresh thyme-chopped

1 tbsp Garlic-minced

See all 15 ingredients ↓

(0 reviews)

⏱6h 30m

👥6

🔥400 cal

Medium

🍽️American

A more flavorful slow cooker roast beef featuring a herb crust and a richer gravy. This version adds depth with red wine and fresh herbs.

#roast beef #slow cooker #herb crusted #beef #gravy

Instructions

In a small bowl, combine all Herb Crust ingredients.
Rub the Herb Crust mixture all over the Beef roast.
Place the Vegetables in the bottom of the slow cooker.
Place the seasoned Beef roast on top of the Vegetables.
Pour the Beef broth, red wine, and Worcestershire sauce (Liquid ingredients) over the roast.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is very tender.
Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
To make the gravy, remove about 1 cup of the cooking liquid from the slow cooker and place it in a saucepan.
Whisk together the Cornstarch and cold water (Thickener ingredients) until smooth.
Add the cornstarch slurry to the saucepan with the cooking liquid and bring to a simmer, stirring constantly, until thickened.
Serve the roast with the cooked Vegetables and gravy.

Ingredients

3 lbs 1.36 kg Beef chuck roast
2 tbsp 30 mL Olive oil
2 tbsp 30 mL Fresh rosemary-chopped
2 tbsp 30 mL Fresh thyme-chopped
1 tbsp 15 mL Garlic-minced
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 240 mL Beef broth
1/2 cup 120 mL Dry red wine
2 tbsp 30 mL Worcestershire sauce
1 150 g Yellow onion-quartered
2 200 g Carrots-chopped
2 200 g Celery stalks-chopped
2 tbsp 15 g Cornstarch
2 tbsp 30 mL Cold water

Equipment

Slow cooker
Cutting board
Knife
Small bowl
Saucepan
Whisk

Instructions

In a small bowl, combine all Herb Crust ingredients.
Rub the Herb Crust mixture all over the Beef roast.
Place the Vegetables in the bottom of the slow cooker.
Place the seasoned Beef roast on top of the Vegetables.
Pour the Beef broth, red wine, and Worcestershire sauce (Liquid ingredients) over the roast.
Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is very tender.
Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing against the grain.
To make the gravy, remove about 1 cup of the cooking liquid from the slow cooker and place it in a saucepan.
Whisk together the Cornstarch and cold water (Thickener ingredients) until smooth.
Add the cornstarch slurry to the saucepan with the cooking liquid and bring to a simmer, stirring constantly, until thickened.
Serve the roast with the cooked Vegetables and gravy.

Nutrition per serving

Calories 400

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Slow Cooker Roast Beef

Slow Cooker Roast Beef

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