Crockpot Roast Beef

Slow Cooker roast beef, potatoes, and carrots on a bue and white plate with gravy in a bowl nearby.

Crockpot Roast Beef

Juicy, tender Crockpot Roast Beef with seasoned vegetables is the perfect Sunday roast or weeknight treat. Simmered with herbs and spices, this slow cooker, hearty meal, is easy to make, packed with flavor, and a gravy that will make your world.

Prep Time10

Cook Time6

Total Time6 10

Servings: servings

Calories: 340kcal

Author: Stephanie Wilson

Ingredients

3 pounds roast
2 tablespoons steak seasoning
1 tablespoon Italian seasoning
2 cups water
1 pound carrots baby carrots or chopped carrots
2 pounds potatoes (gold or red) and halved or quartered if large
1 onion cut into chunks
2 celery ribs chopped

Beef Gravy

1 teaspoon Worcestershire (or low sodium soy sauce)
1 ½ teaspoons salt or to taste
½ teaspoon black pepper or to taste
2 teaspoons garlic powder
1 teaspoons onion powder
3 tablespoons cold water
3 tablespoons cornstarch

Get Recipe Ingredients

Instructions

Mis the steak seasoning and Italian seasonings together and rub over the roast. Coat the slow cooker insert with cooking spray and add the seasoned roast, water, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.

Make the Gravy

Before serving, drain liquid from the crockpot into a medium saucepan. Add Worcestershire sauce, salt to taste, and seasonings; bring to a boil.
In a small jar or bowl, whisk the water and cornstarch together to create a slurry. Add to the boiling liquid, reduce heat to medium low, and let thicken for 3-5 minutes.
To serve, place roast on a serving tray and using a fork, gently pull it apart. Pour the gravy over the roast, with additional on the side, and serve with the seasoned vegetables.

Notes

Making pot roast for a crowd? You can increase the size of the roast up to about 8 pounds. Adjust the amount of vegetables accordingly, and follow the recipe as written.

Want to make pot roast in the Instant Pot? Follow the recipe as written. Then, set the Instant Pot to manual high pressure and cook for 90 minutes. When finished cooking, naturally release the pressure for 10 minutes before quick-release the remaining pressure. Remove the roast and vegetables from the pot, bring the sauce to a boil by using the Soup function, stir in the cornstarch slurry, and cook until thickened.

Nutrition