12 Slow Cooker Roast Beef Recipes for Tender and Flavorful Family Dinners

Slow cooker roast beef recipes give home cooks a straightforward way to turn tough cuts of beef into tender, family-pleasing meals. You just set it and forget it—well, mostly.

Here are twelve recipes that range from classic pot roast with veggies to heartier dinners loaded with homemade gravies and root vegetables. Each one sticks to practical, reliable techniques—think chuck roast, onion soup mix, and classic seasonings. You’ll find tips for getting the most flavor and the best texture every time.

Classic Slow Cooker Pot Roast with Vegetables

A classic slow cooker pot roast makes an affordable cut of beef melt-in-your-mouth tender. Chuck roast is the go-to here because of all that marbling.

Long, slow cooking breaks down tough fibers, so the meat practically falls apart. Carrots, potatoes, and onions bring out the beefy goodness.

This one-pot meal comes together in about 15 minutes before you start the slow cooker.

Ingredients:

• 3-4 pound chuck roast
• 1 packet onion soup mix
• 1 can cream of mushroom soup
• 1 cup beef broth
• 4 large carrots, cut into chunks
• 6-8 small potatoes, quartered
• 1 large onion, sliced
• 3 celery stalks, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Heat olive oil in a big skillet over medium-high. Sprinkle salt and pepper on both sides of the roast.

Brown the roast for about 3-4 minutes per side. If you’re short on time, you can skip this, but it does add flavor.

Put the roast in the slow cooker and scatter the onions around it.

Mix the cream of mushroom soup, onion soup mix, and beef broth in a bowl. Pour that over the roast.

Tuck in carrots, potatoes, and celery around the meat.

Cover and cook on low for 8 hours or high for 4-5. The roast should shred easily when it’s ready.

Check the potatoes for tenderness. Let the roast rest for 10 minutes before slicing or shredding.

The liquid in the pot turns into a tasty gravy. If you like it thicker, stir in a little cornstarch.

Chuck Roast with Potatoes and Carrots Slow Cooker Style

Chuck roast gets super tender and full of flavor when you slow cook it with veggies. This combo is a complete meal in one pot.

All that marbling in the chuck roast melts down and keeps things juicy.

Ingredients:

• 3-4 pound chuck roast
• 1.5 pounds baby potatoes or Yukon Gold potatoes, quartered
• 1 pound carrots, cut into 2-inch pieces
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons olive oil
• 1 packet onion soup mix
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Salt and pepper to taste

Cooking Instructions:

Heat olive oil in a skillet over medium-high. Sprinkle salt and pepper on all sides of the roast.

Brown the roast for 3-4 minutes per side until it has a nice crust.

Move the roast to the slow cooker. Arrange potatoes, carrots, onion, and garlic around it.

Sprinkle the onion soup mix over everything. Pour in the beef broth so it comes about halfway up the roast.

Cover and cook on low for 7-8 hours or high for 4-5. The meat should be fork-tender at the end.

Place the roast and veggies on a platter and cover with foil.

Mix cornstarch and cold water in a small bowl. Stir that into the liquid left in the slow cooker.

Let it cook on high for 10-15 minutes until the gravy thickens. Taste and add more salt or pepper if you want.

Slice the roast against the grain and serve with veggies and gravy. The meat should pretty much fall apart.

Slow Cooker Beef Roast with Homemade Gravy

This slow cooker beef roast comes out juicy and flavorful, with rich homemade gravy. Slow cooking breaks down those tough fibers and builds deep flavor.

Chuck roast is the best pick for this one. The fat melts into the meat and gravy as it cooks.

Ingredients:

• 3-4 pound chuck roast
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 carrots, cut into chunks
• 1 pound baby potatoes, halved
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions:

Sprinkle salt and pepper all over the roast. Heat oil in a skillet over medium-high.

Brown the roast for 3-4 minutes per side to get a good crust.

Put the roast in the slow cooker. Add onions, carrots, and potatoes around it.

Mix garlic, tomato paste, beef broth, Worcestershire, thyme, and bay leaves in a bowl. Pour it over the roast and veggies.

Cover and cook on low for 8 hours or high for 4-5. The meat should be fork-tender.

Take the roast and veggies out. Strain the liquid into a saucepan.

Mix cornstarch and cold water in a bowl. Bring the strained liquid to a boil over medium heat.

Whisk in the cornstarch mixture a bit at a time. Let it simmer for 2-3 minutes until the gravy thickens.

Slice the roast against the grain. Serve with veggies and spoon the gravy over everything.

Aim for an internal temperature of 145°F for medium-rare or 160°F for medium. Let the roast rest 10 minutes before slicing.

Easy Crock Pot Beef Roast Recipe

This easy slow cooker beef roast is all about minimal prep and big flavor. Chuck roast makes it work, thanks to its marbling.

You probably have all the ingredients already. Prepping takes about 10-15 minutes, then the slow cooker does the rest.

Ingredients:

• 3-4 pound chuck roast
• 1 packet onion soup mix
• 1 cup beef broth
• 3 large carrots, cut into chunks
• 4-5 medium potatoes, quartered
• 3 celery stalks, chopped
• 1 medium onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

Heat olive oil in a skillet over medium-high. Sprinkle salt and pepper on the roast.

Brown the roast for 3-4 minutes per side. If you’re in a rush, you can skip this, but it does add flavor.

Put the roast in the slow cooker. Scatter the onion around it.

Sprinkle the onion soup mix over the top. Pour the beef broth around the sides.

Add carrots, potatoes, and celery around the roast. Fit everything in, but don’t cram it.

Cover and cook on low for 7-8 hours or high for 4-5. The meat should shred with a fork when it’s ready.

Take out the roast and veggies. Let the meat rest for 5 minutes before slicing.

To make gravy, strain the liquid and whisk in cornstarch mixed with cold water. Simmer until thickened.

The roast should pull apart easily. Serve it up with the veggies and plenty of gravy.

Slow Cooker Pot Roast with Onion Soup Mix

This slow cooker pot roast uses onion soup mix for a punch of flavor and tenderness. Beef chuck roast and veggies cook low and slow for the best texture.

Chuck roast is the star here—it gets super tender after hours of gentle cooking. The onion soup mix does the heavy lifting for seasoning and makes a rich gravy.

Ingredients:

• 3-4 pound beef chuck roast
• 1 packet dry onion soup mix
• 2 pounds baby potatoes or cubed russet potatoes
• 1 pound carrots, cut into chunks
• 1 large onion, quartered
• 1 cup beef broth
• 2 tablespoons vegetable oil

Cooking Instructions:

Heat vegetable oil in a skillet over medium-high. Sprinkle salt and pepper on the roast and brown it on all sides.

Move the roast to the slow cooker. Sprinkle onion soup mix over the top.

Arrange potatoes, carrots, and onion pieces around the roast. Pour in the beef broth.

Cover and cook on low for 8 hours or high for 4-5. The meat should be fork-tender.

Take out the roast and veggies. Let the roast rest for about 10 minutes before slicing.

If you want gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the cooking juices. Let it thicken.

This recipe feeds 6-8 and barely takes any prep time. It’s ideal for those days when you just don’t want to fuss.

Tender Slow Cooker Chuck Roast

Chuck roast turns into a tender, flavorful meal when you cook it low and slow.

This affordable cut of beef melts in your mouth after hours in the slow cooker.

The connective tissues break down during the long cook, creating juicy, succulent meat that basically falls apart with a fork.

Ingredients:

• 3-4 pound chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 carrots, cut into 2-inch pieces
• 1 pound baby potatoes, halved
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions:

Heat olive oil in a large skillet over medium-high.

Season the chuck roast with salt and pepper on all sides.

Sear the roast for about 3-4 minutes per side until it’s browned.

This step adds flavor and helps seal in the juices.

Move the seared roast to the slow cooker.

Scatter onions, carrots, potatoes, and garlic around the meat.

Mix beef broth with tomato paste in a bowl.

Pour this mixture over the roast and veggies.

Sprinkle thyme, rosemary, and toss in the bay leaves.

Cover tightly with the lid.

Cook on low for 8 hours, or high for 4-5 hours.

You’ll know it’s done when the roast shreds easily with a fork.

Remove the bay leaves before serving.

Let the roast rest for about 10 minutes before slicing or shredding.

The cooking liquid makes a rich, flavorful gravy—strain and serve it with the beef and vegetables.

Perfect Slow Cooker Pot Roast with Root Vegetables

This classic comfort food recipe turns a humble chuck roast into a tender, flavorful meal.

Slow cooking breaks down the tough fibers, while root vegetables soak up all that goodness.

Chuck roast shines here because of its marbling and connective tissue, which create perfect texture after hours in the slow cooker.

Ingredients:

• 3-4 lb chuck roast
• 2 tbsp vegetable oil
• 1 large onion, quartered
• 4 carrots, cut into 2-inch pieces
• 1 lb baby potatoes, halved
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 packet onion soup mix
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 3 tbsp cornstarch
• 3 tbsp cold water

Instructions:

Heat oil in a large skillet over medium-high.

Season the chuck roast generously with salt and pepper.

Sear the roast for about 3-4 minutes per side until browned.

This step really helps with flavor and texture.

Place the roast in the slow cooker.

Add onions, carrots, potatoes, celery, and garlic around the meat.

Mix beef broth, onion soup mix, and tomato paste in a bowl.

Pour this over the roast and veggies.

Toss in bay leaves and thyme.

Cover and cook on low for 8 hours or high for 4-5 hours.

The roast is ready when it shreds easily with a fork.

Take out the meat and vegetables.

Strain the cooking liquid into a saucepan.

Mix cornstarch and cold water to make a slurry.

Bring the liquid to a boil over medium.

Whisk in the cornstarch slurry.

Let it cook for 2-3 minutes, until the gravy thickens.

Remove bay leaves.

Slice or shred the pot roast and serve with the veggies and gravy.

Slow Cooked Roast Beef with Celery and Carrots

This slow cooker roast beef pairs tender chuck roast with classic veggies for a cozy meal.

Celery and carrots soak up rich beef flavors as everything cooks together.

Chuck roast is the way to go here because it gets so tender after hours in the slow cooker.

Ingredients:

• 3-4 pound chuck roast
• 4 large carrots, cut into 2-inch pieces
• 4 celery stalks, cut into 2-inch pieces
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions:

Place the chuck roast in the slow cooker.

Season all sides with salt and pepper.

Add carrots, celery, and onion around the roast.

Sprinkle minced garlic over the vegetables.

Mix beef broth with tomato paste in a bowl.

Pour this over the roast and veggies.

Add thyme and bay leaves.

Cover with the lid.

Cook on low for 8 hours or high for 4-5 hours.

The roast is done when it shreds easily with a fork.

Remove bay leaves before serving.

The vegetables should be tender and full of flavor.

If you want, strain the cooking liquid and thicken it with cornstarch for gravy.

Serve the sliced roast with the veggies and gravy.

Fall-Apart Tender Slow Cooker Pot Roast

Chuck roast becomes incredibly tender when you cook it slowly for hours.

The tough connective tissues just melt away, so you get beef that shreds with almost no effort.

This recipe takes minimal prep.

You can throw everything together in the morning and come home to a hot meal.

Ingredients:

• 3-4 pound chuck roast
• 1 packet onion soup mix
• 1 packet ranch dressing mix
• 1 cup beef broth
• 3 large carrots, cut into chunks
• 4 medium potatoes, quartered
• 1 large onion, sliced
• 3 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

Heat olive oil in a large skillet over medium-high.

Season the chuck roast with salt and pepper.

Sear the roast for 3-4 minutes per side until browned.

This step gives you deeper flavor.

Place the roast in the slow cooker.

Add carrots, potatoes, onion, and garlic around the meat.

Mix onion soup mix and ranch dressing mix with beef broth in a bowl.

Pour this over the roast and veggies.

Cover and cook on low for 8 hours.

When it’s done, the meat should pull apart with a fork.

Let the roast rest for 5 minutes before slicing or shredding.

If you want, thicken the cooking liquid with cornstarch for gravy.

Slow Cooker Pot Roast with Rich Gravy

A slow cooker pot roast with rich gravy turns a tough chuck roast into fork-tender beef.

Long, slow cooking breaks down the connective tissues and brings out deep flavor.

The gravy basically makes itself from the cooking juices and aromatics.

Balsamic vinegar, tomato paste, and Worcestershire sauce add layers of savory goodness.

Ingredients:

• 3-4 lbs beef chuck roast
• 1½ lbs baby potatoes, halved
• 4 large carrots, cut into chunks
• 1 large onion, quartered
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 2 cups beef broth
• 2 tablespoons olive oil
• 3 tablespoons cornstarch
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 2 bay leaves

Instructions:

Heat olive oil in a large skillet over medium-high.

Season the chuck roast with salt and pepper.

Sear the roast for 3-4 minutes per side until browned.

If you’re short on time, you can skip this, but it really does add flavor.

Place the roast in the slow cooker.

Add potatoes, carrots, and onion around the meat.

Mix tomato paste, balsamic vinegar, Worcestershire sauce, and honey in a small bowl.

Spread this mixture over the roast.

Pour in the beef broth.

Add minced garlic, thyme, and bay leaves.

Cover and cook on low for 8 hours or high for 4-5 hours.

The meat should be fork-tender.

Move the roast and veggies to a serving platter.

Tent with foil to keep warm.

Strain the cooking liquid into a saucepan.

Remove bay leaves and skim off any fat.

Mix cornstarch with 3 tablespoons cold water to make a slurry.

Whisk this into the cooking liquid.

Bring to a boil over medium heat.

Simmer for 2-3 minutes until the gravy thickens.

Taste and adjust salt and pepper if needed.

Slice the pot roast against the grain.

Serve right away with veggies and plenty of gravy on top.

Hearty Slow Cooker Roast Beef Dinner

A hearty slow cooker roast beef dinner turns tough cuts of beef into tender, flavorful meals with barely any effort.

You get a complete meal, since the vegetables cook right alongside the roast.

Slow cooking breaks down the beef’s connective tissues, giving you meat that falls apart.

Root veggies soak up all those rich flavors from the broth.

Ingredients:

• 3-4 lb beef chuck roast
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 1 large onion, quartered
• 8 oz mushrooms, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 packet onion soup mix
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions:

Heat olive oil in a large skillet over medium-high.

Season the roast with salt and pepper.

Sear the roast for about 3-4 minutes per side until browned.

This really boosts the flavor.

Place the roast in the slow cooker.

Add potatoes, carrots, onion, and mushrooms around the meat.

Mix beef broth, onion soup mix, tomato paste, and Worcestershire sauce in a bowl.

Whisk until the tomato paste dissolves.

Pour this mixture over the roast and veggies.

Add minced garlic, bay leaves, and thyme.

Cover and cook on low for 7-8 hours.

Check the vegetables at 6 hours—they should be tender but not mushy.

The roast is done when it shreds easily with a fork.

Remove bay leaves.

Let the roast rest for 10 minutes before slicing or shredding.

Serve the roast beef with the cooked vegetables.

Spoon the cooking liquid over everything as a natural gravy.

Slow Cooker Beef Roast with Root Vegetable Medley

This hearty one-pot meal brings together tender beef and a rainbow of root veggies. Slow cooking lets everything mingle, making the meat fall-apart tender and the flavors rich.

A chuck roast is my go-to here, mostly because all that marbling and connective tissue turns into pure magic as it cooks. The fat melts down, keeping things juicy and loaded with flavor.

Ingredients:

• 3-4 pound chuck roast
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 pound red potatoes, quartered
• 3 large carrots, cut into 2-inch pieces
• 2 medium turnips, cubed
• 1 large rutabaga, cubed
• 1 medium onion, quartered
• 1 cup beef broth
• 1/4 cup tomato sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon mustard powder

Instructions:

Sprinkle salt and pepper over the roast, then rub flour all around it.

Heat oil in a big skillet over medium-high. Sear the roast on every side for about 3-4 minutes until you see a nice brown crust.

Toss the potatoes, carrots, turnips, rutabaga, and onion into the slow cooker.

Set the browned roast right on top of the veggies.

In a bowl, whisk together beef broth, tomato sauce, brown sugar, chili powder, cumin, garlic powder, and mustard powder. Pour this mixture over everything in the slow cooker.

Cover it up and cook on low for 8 hours (or high for 4, if you’re in a rush). The beef should fall apart with a fork, and the veggies should be soft enough to easily pierce with a knife.

Take out the roast and let it rest for about 10 minutes before slicing.

Serve the beef with the veggies and spoon over some of those savory juices.

The root veggies soak up all that beefy goodness but still hold their own texture. Every bite gives you a bit of protein and a pop of color.

Essential Slow Cooker Tips for Roast Beef

Nailing slow cooker roast beef comes down to picking the right cut, giving it a good sear, and keeping the temperature low and slow—think 200-250°F for 6-8 hours. That’s the sweet spot for tender, juicy results.

Selecting the Best Cut of Beef

Chuck roast is the classic pick for slow cooking. All that collagen and marbling turn into a melt-in-your-mouth texture after hours in the pot.

Bottom round roast is a leaner option, but if you give it a little extra time, it comes out surprisingly tender.

Top round roast works if you want something between lean and tender, though you have to watch the timing to avoid drying it out.

I’d skip sirloin tip, eye of round, and tenderloin for slow cooking. They’re either too lean or just don’t benefit from the method.

Look for a 3-5 pound roast with good marbling. That fat keeps things moist and flavorful.

Proper Searing Techniques

Searing the roast first gives you that deep, caramelized flavor and a gorgeous color.

Pour a couple tablespoons of oil into a heavy skillet and get it hot—medium-high, until it shimmers.

Pat the roast dry with paper towels. Season it well with salt and pepper, ideally about half an hour before searing.

Let each side brown for 3-4 minutes. Don’t fuss with it while it’s searing; just let it do its thing.

Once you’re done, deglaze the pan with a splash of red wine, beef broth, or even water. Scrape up the browned bits and pour that into the slow cooker too. Those bits are flavor gold.

Some folks skip searing, but honestly, it’s worth the extra step for the taste and color.

Timing and Temperature Guidelines

Stick with the LOW setting for best results. High heat tends to dry out the meat.

Roast Size	Cooking Time	Internal Temperature
2-3 lbs	6-7 hours	145°F (medium-rare)
3-4 lbs	7-8 hours	160°F (medium)
4-5 lbs	8-9 hours	170°F (well-done)

Check the temperature with a meat thermometer stuck in the thickest part. Remember, it keeps cooking a bit after you pull it out.

Try not to lift the lid during cooking. Every time you peek, you lose heat and tack on another 15-30 minutes.

Add the veggies in the last 2-3 hours so they don’t turn to mush. Carrots and potatoes can handle the longer cook, but most others get too soft.

Flavor Enhancements and Serving Ideas

You can really level up slow cooker roast beef with the right herbs, sauces, and sides. A little creativity goes a long way, and the right flavors soak right into the meat as it cooks.

Choosing Herbs and Spices

Classic combos like rosemary, thyme, and garlic just work. They play nicely with beef without stealing the spotlight.

Be generous with salt and pepper before you start cooking. They help tenderize and bring out the meat’s flavor.

Want to get fancy? Mix minced garlic, softened butter, chopped rosemary, and thyme for a garlic herb butter. Rub it all over the top (or even under the skin) before cooking.

Worcestershire sauce adds a savory punch—try 2-3 tablespoons for a 3-4 pound roast. Toss in a bay leaf or two for a subtle earthy note.

Craving something different? Paprika, cumin, and oregano give you Mediterranean vibes. Onion powder and dried herbs work too if you’re out of fresh.

Creative Sauce Pairings

Don’t toss those pan drippings! They make the best gravies and sauces with all that concentrated beef flavor.

Strain the liquid and skim off the fat. Whisk in a little cornstarch slurry or flour to thicken it up, and maybe add some fresh herbs at the end.

Red wine reductions are a classic pairing. Just simmer wine until it’s reduced by half, then swirl in a bit of butter for a glossy finish. Cooking wine works if that’s what you’ve got.

Try a mushroom sauce too—sauté mushrooms, then add them to the strained cooking juices. Mushrooms give an earthy depth without overpowering the beef.

If you like a little zip, whip up a horseradish cream sauce. Mix prepared horseradish with sour cream, some chopped chives, and a pinch of salt. Serve it on the side so everyone can add as much as they want.

Side Dishes for Slow Cooker Roast Beef

Root vegetables work really well alongside roast beef, especially if you want a one-pot meal. Just toss in potatoes, carrots, and onions during the last four hours—they’ll soak up all those savory juices.

Try to cut the veggies into pieces that are about the same size. Smaller bits cook faster, so if you like them softer, go for that.

Mashed potatoes are classic. They soak up the beef’s juices and, honestly, a little butter and cream never hurt.

Egg noodles? Totally underrated. They’re simple, but that’s the point—they let the beef and sauce shine.

Fresh salads bring some needed crunch and brightness to the table. A basic green salad with vinaigrette is enough to clear your palate between bites.

Roasted Brussels sprouts or green beans look great and add a pop of color. I’d cook these separately though, so they stay crisp and don’t lose that fresh, green look.