Erica's Delicious Slow Cooker Beef Roast

262 Reviews 10 Pics
  • Prep

    20 m
  • Cook

    9 h
  • Ready In

    9 h 20 m
Erica
Recipe by  Erica

“I love to make this very easy roast. It makes it's own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
  2. Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
  3. Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
  4. Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

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Reviews (262)

Rate This Recipe
MUDDYMOM
1109

MUDDYMOM

I made this twice exactly by recipe. While it is very good, it had an odd taste that a few in the family did not like. I omitted the garlic and changed the soup to cream of celery (added fresh mushrooms with carrots, though), and it was a bit better, but still not perfect. I tried with the celery soup and no garlic, again, BUT added three tblsp. worceshire sauce (4 lb. roast) and THAT was the winning combo! Everytime I made the roast, I added over one lb. of baby carrots and two stalks of celery to bottom of crockpot. After 7 or 8 hours, I added bite-sized cut red potatoes (skin on) on top. Cooked 9 to 10 hours every time for perfect doneness of veggies and meat, as well as moist meat. Cooking on LOW is best. For those who don't like cream soups, replace with a can of beef broth, add the worceshire, and dredge the roast with flour before browning. This will give you a grand, flavorful result, too.

Chef Joy
679

Chef Joy

HELPFUL SUGGESTIONS NOT MENTIONED: If you're cooking this for 8+ hours with a 2lb chuck roast and adding potatoes, celery and carrots, I suggest adding 1C of beef broth or the whole can (2C). A beef bouillon diluted in 1C of hot/boiling water also works. I cooked the garlic in the oil that I browned the meat. Have no idea why 16 was the magic number of carrots for her recipe, but I just put as many as I feel my family will eat. Sometimes we add some onions ...sometimes we don't if our guests don't like them. It makes no difference. I definitely recommend adding a 1.5T of Worcestershire sauce and a bay leaf. I also sprinkle some McCormick's Slow Cookers Hearty Beef Stew seasoning package like other reviewers recommend when making other recipes on this site. Big difference! This finished sooner than I thought (4hrs - 2lb meat), but I continued to cook it until we ate dinner (10-12 hrs), and it just got better with time (but needed more liquid). While there was still gravy in the end, there wasn't that much. I spray PAM along the sides if it looks like it's burning, and it works like a charm! If you use this for beef stroganoff over some noodles, you must add 4oz of cream cheese right before serving for it to truly taste like traditional stroganoff! When I feel like having potatoes on the side, I use the honey potato recipe (1 lb red potatoes quartered, 1T butter, 3T honey, and 1t dry mustard - bake 40 min). My toddlers love this!

QueenOfTheKitchen
326

QueenOfTheKitchen

I love this recipe and use it every time I make a roast. I use a shoulder roast and add potatoes. It's really good if you use Campbell's Roasted Garlic Cream of Mushroom soup. Adds a little extra flavor. I have also found that the slower and longer you can let it cook, the better. I have been rushed before and cooked it on high in my crock pot for less time and the meat comes out tough. This is a great recipe to start early on a Sunday morning for a delicious Sunday dinner!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 577 cal
  • 29%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 47.9 g
  • 96%
  • Cholesterol
  • 145 mg
  • 48%
  • Sodium
  • 650 mg
  • 26%

Based on a 2,000 calorie diet

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