If you’re searching for a comforting, melt-in-your-mouth dinner that’s hands-off but totally impressive, then buckle up because this Slow Cooker Roast Beef with Herbs Recipe is absolutely going to become your new favorite. I’ve made this recipe countless times, and honestly, it’s foolproof and so rich with flavor from the fresh herbs. Whether you’re cooking for the family or prepping ahead for guests, you’ll find that this roast comes out tender, juicy, and perfectly seasoned every time.
Why You’ll Love This Recipe
- Effortless Cooking: You literally set it and forget it—perfect for busy days or when you want a no-stress meal.
- Herb-Infused Flavor: The fresh rosemary and thyme elevate the roast to gourmet without extra fuss.
- Juicy, Tender Meat: Slow cooking breaks down the chuck roast into a tender masterpiece that your family will devour.
- Versatile Leftovers: Great for sandwiches, stews, or reheated with your favorite sides.
Ingredients You’ll Need
This recipe leans on simple, quality ingredients that work in harmony to deliver rich flavor and moist, tender beef. When grocery shopping, pick a good chuck roast with plenty of marbling—that fat is flavor gold when slow-cooked. And fresh herbs make all the difference, but dried work in a pinch!
- Chuck Roast: Look for one around 3-5 pounds with nice marbling for juicy results.
- Salt and Pepper: Basic seasoning, but essential for building flavor in the rub and final taste.
- Beef Broth: Adds moisture and a subtle depth to the slow cooker environment.
- Kosher Salt: For the rub, giving a clean and more even seasoning.
- Black Peppercorns: Crushing fresh peppercorns releases better flavor and aroma.
- Fresh Rosemary: Aromatic and woodsy—this herb pairs perfectly with beef.
- Fresh Thyme: Adds an earthy brightness that balances the roast’s richness.
- Garlic Cloves: Minced fresh garlic is a kitchen staple that lifts the savory notes.
- Cornstarch: For thickening the gravy to your preferred consistency.
Variations
I love making this Slow Cooker Roast Beef with Herbs Recipe exactly as written, but I also sometimes play around with flavors based on what we’re in the mood for or what’s in the pantry. Feel free to make it your own!
- Herb Swaps: I’ve swapped rosemary and thyme for sage and oregano for an Italian twist—still delicious!
- Vegetable Add-Ins: Toss in carrots, potatoes, or onions into the slow cooker to make it a one-pot meal.
- Wine or Beer Broth: Substituting some beef broth with red wine or dark beer adds complexity.
- Spicy Kick: Adding a pinch of crushed red chili flakes in the rub gives the roast a subtle heat that my family surprisingly loves.
How to Make Slow Cooker Roast Beef with Herbs Recipe
Step 1: Prep and Optional Searing
Searing your roast is totally optional, but I usually do it because it adds a lovely crust and deeper flavor. To sear, heat a heavy pan over medium-high and add some olive oil just enough to coat the bottom. Pat your chuck roast very dry with paper towels (this helps it brown better), season with salt and pepper, then place it in the hot pan. Let it cook undisturbed until it naturally releases—usually 3-4 minutes—then flip to brown the other sides. Remove the roast and set it aside. If you’re short on time or feeling lazy, you can skip this step and the roast still turns out tender and tasty.
Step 2: Make the Herb Rub
While the meat rests, chop your fresh rosemary and thyme, mince the garlic cloves, and crush the peppercorns. I love this little step because the aroma from fresh herbs fills the kitchen and gets me excited! To crush peppercorns, pop them into a sealable bag and whack with a rolling pin—or pulse a few times in your spice grinder or food processor. Combine kosher salt, crushed peppercorns, garlic, and herbs to create your rub.
Step 3: Apply the Rub and Load the Slow Cooker
Lightly coat the roast with olive oil—this helps those herbs and spices stick like glue. Sprinkle your homemade rub all over the chuck roast, pressing gently with your fingers so the flavors adhere well. Transfer the roast to your slow cooker. Pour the beef broth around the roast, taking care not to wash off your rub by pouring it directly atop the meat.
Step 4: Cook Low and Slow
Set your slow cooker to low for 8-10 hours or high for 6-8 hours. I’ve found that cooking it low and slow really maximizes tenderness, but if you’re short on time, high works fine too. Either way, the roast will come out so tender that it shreds easily with two forks. The slow cooker does all the heavy lifting—so go ahead and relax.
Step 5: Rest and Make the Gravy
When the roast is done, carefully remove it and let it rest for about 5 minutes before shredding or slicing. While it rests, whisk cornstarch with 1/4 cup water in a saucepan until smooth. Using a baster, take some of the drippings from the slow cooker and add them to your saucepan. If you need more liquid, add beef broth gradually. Heat over medium, whisking constantly until your gravy thickens to your liking—this step is where the magic really shines!
Pro Tips for Making Slow Cooker Roast Beef with Herbs Recipe
- Dry Your Meat Thoroughly: Patting the roast dry before searing helps develop that coveted crust and prevents steaming.
- Don’t Skip the Rest: Letting the roast rest after cooking locks in juices so you don’t end up with a dry cut.
- Gentle Pouring for Broth: Pour beef broth around, not directly on, the meat to preserve your herb rub’s flavor.
- Low and Slow Wins: Cooking on low heat gives the roast a melt-in-your-mouth texture that everyone raves about.
How to Serve Slow Cooker Roast Beef with Herbs Recipe
Garnishes
When serving, I like to sprinkle a little fresh chopped parsley on top—it adds a pop of color and a fresh, vibrant note that balances the rich beef. You can also add a few sprigs of fresh thyme as a rustic garnish that looks beautiful on the plate.
Side Dishes
My go-to sides are creamy mashed potatoes and roasted garlic green beans—they soak up the gravy perfectly. Sometimes I switch it up with buttery dinner rolls and a crisp salad to keep things light. Sweet roasted carrots or Brussels sprouts also complement the herb flavors wonderfully.
Creative Ways to Present
For special occasions, I like to carve the roast on a wooden cutting board surrounded by fresh rosemary and thyme branches for a stunning centerpiece. Serving the beef in warm small bowls with a drizzle of the homemade gravy and a sprinkle of cracked pepper creates a cozy, inviting feel. Leftover roast? Try making a savory beef slider bar with toppings like horseradish cream, caramelized onions, and cheddar—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I always store leftover roast beef in an airtight container in the refrigerator, where it stays great for 3 to 4 days. Keeping the meat with a bit of the cooking liquid helps it stay moist when reheated. If I’m planning to eat it within a few days, I slice or shred it before storing—that way it’s ready for quick meals.
Freezing
This Slow Cooker Roast Beef with Herbs Recipe freezes wonderfully! I portion my leftovers into freezer-safe bags or containers with some cooking juices to keep them from drying out. When frozen properly, the beef stays flavorful and tender for up to 3 months. This is such a lifesaver on nights when I want a hearty meal but no prep.
Reheating
When reheating, I add a splash of beef broth and warm gently on the stovetop or microwave at medium power. This brings back that juicy, tender texture without drying out the meat. For larger portions, reheating covered in the oven at low heat also works beautifully to maintain moisture.
FAQs
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Can I skip searing the roast in this Slow Cooker Roast Beef with Herbs Recipe?
Absolutely! Searing is optional and mainly adds extra depth of flavor and color, but the slow cooker will still do its magic and produce tender, delicious beef without it. If you’re pressed for time or prefer minimal steps, skipping searing is totally fine.
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What cut of beef is best for slow cooker roast beef?
A chuck roast is ideal because it has enough marbling and connective tissue that breaks down during slow cooking, resulting in juicy and tender meat. Other cuts like brisket or bottom round can work but may require slight adjustments to cooking time.
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How do I make gravy from the slow cooker drippings?
Simply whisk cornstarch with cold water to make a slurry, then heat the slow cooker drippings in a saucepan. Add the slurry and cook while whisking until the gravy thickens. Add beef broth if the gravy is too thick for your liking.
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Can I add vegetables to the slow cooker with the roast?
Yes! Adding carrots, potatoes, or onions is a great way to create a full meal in one pot. Just keep in mind that root veggies may cook faster than the roast, so add them in the last 4-5 hours for best texture.
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How long does leftover slow cooker roast beef stay good in the fridge?
Stored properly in an airtight container with some cooking liquid, leftovers should stay fresh for up to 3-4 days in the refrigerator.
Final Thoughts
I absolutely love how this Slow Cooker Roast Beef with Herbs Recipe turns out every single time—a perfect balance of deep flavors and tender meat with so little hands-on effort. Whether it’s a weeknight family dinner or a weekend gathering, this recipe delivers reliable comfort and warmth. I can’t recommend it enough if you want an easy, hearty, and flavorful meal that practically makes itself. Seriously, give it a try and let me know how your family reacts—I bet they’ll go crazy for it!
Print
Slow Cooker Roast Beef with Herbs Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Classic Slow Cooker Roast Beef recipe is a comforting and flavorful dish that transforms a simple chuck roast into a tender, juicy meal. With a fragrant rosemary and thyme rub, the beef slowly cooks overnight to achieve melt-in-your-mouth texture, perfect for a hearty family dinner. The optional searing step adds extra depth of flavor, and the homemade gravy made from cooking drippings ties the dish together beautifully.
Ingredients
Roast and Broth
- 1 3-5 pound Chuck Roast
- Salt and pepper, to taste
- 1 cup Beef Broth
Rub
- 1 tablespoon Kosher salt
- 1 1/2 teaspoons black peppercorns (multicolored peppercorns are fine)
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 2 garlic cloves, minced
Gravy
- 2 tablespoons cornstarch
- 1/4 cup water
- Salt and pepper, to taste
Instructions
- Sear the Roast (Optional): Heat a heavy-duty pan over medium-high heat and add enough olive oil to coat the bottom. Pat the roast dry with paper towels, season with salt and pepper, then place it in the hot pan. Sear each side until it releases easily from the pan to develop a flavorful crust. Remove and set aside.
- Prepare the Herb Rub: While searing, chop fresh rosemary and thyme (or measure dried). Mince garlic cloves. To crush peppercorns, place them in a sealable bag and crush with a rolling pin or pulse briefly in a food processor. Combine kosher salt, crushed peppercorns, chopped herbs, and minced garlic to create the rub.
- Apply the Rub: Lightly rub olive oil over the entire roast to help the herb mixture adhere. Sprinkle the rub evenly over the roast and use your fingers to gently press it into the meat.
- Transfer to Slow Cooker: Place the rubbed roast into the slow cooker. Pour beef broth carefully around the roast to avoid washing off the rub.
- Refrigerate or Cook Immediately: You may refrigerate the prepared roast until ready to cook or proceed to the next step right away.
- Slow Cook the Roast: Cook in the slow cooker on high for 6-8 hours or on low for 8-10 hours until the beef is tender and easily pulls apart.
- Rest the Roast: Remove the roast from the slow cooker and let it rest for 5 minutes. This resting allows juices to redistribute and makes shredding with forks effortless.
- Make the Gravy: In a saucepan, whisk cornstarch and 1/4 cup water until smooth. Using a baster, transfer drippings from the slow cooker to the pan. Add more beef broth if necessary for desired volume. Cook over medium heat, whisking constantly until the gravy thickens. Season with salt and pepper to taste.
- Serve and Store: Serve the roast immediately with gravy. Store any leftovers in an airtight container in the refrigerator.
Notes
- Searing the roast is optional but enhances flavor by creating a caramelized crust.
- Use fresh herbs for the most vibrant flavor, but dried herbs work well as substitutes.
- Be careful when pouring beef broth into the slow cooker to avoid washing off the seasoning on the roast.
- Leftover roast beef is excellent for sandwiches or stews.
- If you want thicker gravy, continue simmering until it reduces to your preferred consistency.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked beef with gravy)
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
