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
Scale
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
