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Slow Cooker Roast Beef Recipe
- Prep time30 Minutes
- Cook time:6 Hours
- Total time6 Hours & 30 Minutes
- 2kg (4.4 lb) chuck roast
- 1 tsp salt
- ¼ tsp pepper
- 2 onions, quartered
- 4 potatoes, cut into chunks
- 4 carrots, cut into chunks
- 2 tsp thyme
- 2 tsp rosemary, chopped
- ½ cup red wine
- 1 Tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 cup beef stock
- 6 Tbsp cornstarch
- 6 Tbsp water
- Rub the beef with the salt and pepper.
- In a frypan over high heat, brown the roast on all sides. Put to the side.
- Add the thyme, rosemary, red wine, mustard, Worcestershire sauce, and beef stock to a jug and stir.
- In a slow cooker, add the chuck roast. Next, add the onion, potatoes, and carrots around the roast.
- Pour the marinade mixture over the beef and vegetables.
- Cook on low for 6 hours.
- Remove the beef and vegetables from the slow cooker and keep warm.
- Transfer the liquid to a pot and heat over a stove.
- Combine the cornstarch and water and pour it into the liquid in the pot.
- Cook for 5 minutes on high heat or until thickened.
- Serve & Enjoy.
- You can skip the browning of the beef and put the meat straight into the slow cooker. I only recommend doing this only if you don’t have the time to brown the meat.
- The homemade gravy might not be to your liking. If that is the case, you can simply discard the liquid and make the gravy a different way. I love the gravy, so I do recommend you give it a try.
- Experiment with the mustard that you use. For example, a wholegrain mustard will also add quite a nice flavor.
- If you want your roast beef to be medium-rare, then you will need to reduce the cooking time by quite a bit. Roughly 90 minutes will give you a very pink beef if that’s what you’re after. Your vegetables also might not cook.
- While you can cook the pot roast for longer than 6 hours, you do unfortunately run the risk of overcooking it. Once overcooked, the beef will be quite dry.
- You can also make the gravy in the slow cooker but it will take quite some time to thicken and may result in your vegetables and beef going cold.
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