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The Best Slow Cooker Beef Roast Recipe

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4.3 from 51 reviews

A tender and flavorful slow cooker beef roast recipe cooked with hearty vegetables and garlic, perfect for a comforting and easy family meal. The beef is browned for added depth, then slow-cooked until it falls apart effortlessly, served with sautéed mushrooms and rich juices.

  • Total Time: 5 hours 20 minutes
  • Yield: 8 servings

Ingredients

Meat

  • 3 lb beef roast

Vegetables

  • 3 medium carrots, diced into large chunks
  • 2 medium onions, diced into large chunks or left whole
  • 1 head of garlic, top cut off, whole and unpeeled
  • 1 lb mushrooms, sliced

Seasonings

  • 1 tbsp garlic powder
  • 1 tbsp salt (divided)
  • 1 tsp pepper

Liquids

  • About 1 cup hot water (to deglaze mushrooms)

Instructions

  1. Prepare Vegetables: Dice the carrots and onions into large chunks, or leave the onions whole if preferred. Cut the top off the garlic head but leave the cloves whole and unpeeled.
  2. Season and Brown Beef: Rub the beef roast generously on all sides with salt and pepper. Heat a skillet over high heat and brown the beef on all sides to develop a rich crust and enhance flavor.
  3. Add Ingredients to Slow Cooker: Place the browned beef, carrots, onions, garlic head, garlic powder, and a teaspoon of salt into the slow cooker.
  4. Sauté Mushrooms: In the same skillet, sauté the mushrooms over high heat until golden brown on all sides. Pour in about one cup of hot water to deglaze the pan and capture all the flavors.
  5. Cook in Slow Cooker: Pour the mushroom mixture, including the liquid, into the slow cooker. Cover and cook on low for about 5 hours, or until the beef becomes tender and falls apart easily when shredded with a fork.
  6. Serve: Remove the beef from the slow cooker. Optionally spoon out the mushrooms and juices to serve alongside. This beef roast is delicious in sandwiches, quesadillas, or served over creamy mashed potatoes.

Notes

  • For extra flavor, you can sear the vegetables briefly along with the beef before adding to the slow cooker.
  • If you prefer, substitute the carrots and onions with other root vegetables like parsnips or potatoes.
  • Adjust salt according to taste or dietary needs, especially since the beef absorbs flavors during slow cooking.
  • The garlic head cooks whole and softens, infusing the dish subtly and can be mashed and spread if desired.
  • Leftovers keep well refrigerated for up to 3 days or freeze for up to 2 months.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/the-best-slow-cooker-beef-roast-recipe/