Slow Cooker Beef Roast

8 h 20 min | easy | high-protein

Top-down view of a black slow cooker filled with a browned beef chuck roast in dark broth, surrounded by onion wedges and garlic cloves; a sprig of rosemary sits on a small dish beside the cooker.

Recipe by Eunice Published Aug 3, 2025

Prep Time	Cook Time	Total Time
20 min	8 h	8 h 20 min

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Introduction

This slow cooker beef roast comes out incredibly tender, juicy, and packed with rich, savory flavor.

It’s the perfect hands-off, family-friendly dinner for busy weeknights or cozy Sunday suppers.

A simple seasoning blend, beef broth, and Worcestershire sauce create a deep, hearty gravy that tastes like it simmered all day.

Close-up of slow-cooker beef chuck roast on a white platter, partially sliced to show tender, shreddy meat, with caramelized onion pieces and glossy brown cooking juices; topped with a few green herb flecks.

How to Make Slow Cooker Beef Roast

Prep mode (keeps screen active)

Prep the roast and vegetables

Pat the chuck roast dry with paper towels to help it brown better and season more evenly.
Peel the onions and cut them into chunky quarters so they hold up during the long cooking time.
Lightly crush the garlic cloves with the side of a knife to release their flavor without burning.
Mix the seasoning blend

In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme.
Sprinkle a tablespoon or two over the roast and rub it in on all sides for deeper flavor.

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Sear the roast for extra flavor

Heat a large skillet over medium-high heat and add a thin film of oil once hot.
Sear the roast 3 to 4 minutes per side until nicely browned, working in batches if your skillet feels crowded.
This step is optional but builds richer flavor in both the meat and the gravy.
Layer everything in the slow cooker

Scatter the onion quarters and smashed garlic over the bottom of your slow cooker to create a flavorful bed.
Place the seared roast on top of the onions, along with any juices from the skillet.
Sprinkle all remaining seasoning blend evenly over the top of the roast.
Mix and add the cooking liquids

In a large measuring cup, whisk together the beef broth, bouillon cube, Worcestershire sauce, balsamic vinegar, and tomato paste.
Pour the mixture around the sides of the roast, not directly over the top, to keep the seasoning in place.

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Slow cook until tender

Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
The roast is done when it shreds easily with two forks and feels very tender all the way through.
If your slow cooker runs hot, check early to avoid the meat drying out at the edges.
Rest and slice or shred

Transfer the roast to a cutting board and tent it loosely with foil for 10 to 15 minutes.
Slice the roast against the grain for neater slices, or shred it into large chunks for a rustic feel.
Make the slow cooker gravy

Strain the cooking juices into a saucepan, skimming off extra fat if you prefer a lighter gravy.
Bring the juices to a simmer over medium heat while you stir the cornstarch into 1/4 cup cold water.
Whisk the slurry into the simmering liquid and cook, stirring, until thickened to your liking, about 2 to 4 minutes.
Taste the gravy and adjust salt, pepper, or a splash of balsamic if you want a brighter finish.

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Overhead view into a black slow cooker with a browned chuck roast simmering in beef broth, surrounded by onion quarters and cooking juices on a light wooden surface.

Substitutions

Chuck roast -> beef brisket or bottom round roast: Beef brisket gives you a similarly rich, shreddable roast with even more pronounced beefy flavor and silky texture. Bottom round is leaner, so it slices beautifully, but you should avoid overcooking to keep it from drying.
Worcestershire sauce -> soy sauce plus a pinch of brown sugar: Swap each tablespoon of Worcestershire with a tablespoon of soy sauce and a small pinch of brown sugar. You keep that savory depth and slight sweetness, with a flavor most people will not notice as different.
Beef bouillon cube -> fish sauce: Use 1 teaspoon fish sauce instead of the bouillon cube for a fun umami boost without a fishy taste. It deepens the meaty flavor of the broth and keeps the gravy tasting complex and restaurant worthy.

Close-up of slow-cooker beef roast served over mashed potatoes, topped with chunky onion gravy; a second blurred plate sits in the background on a light wooden table.

Tips

Salt ahead for deeper seasoning: If you have time, season the roast with the salt the night before and refrigerate it uncovered. This dry brine helps the salt penetrate, so the meat tastes seasoned all the way through after cooking.
Brown the tomato paste in the skillet: After searing the roast, add the tomato paste to the hot skillet and cook it for about two minutes. Then whisk in some of the beef broth to dissolve the browned bits before pouring everything into the slow cooker.
Adjust liquid for your slow cooker size: If your slow cooker is large and wide, you may need a bit more broth to reach halfway up. The roast should not be fully submerged, but it should not sit completely dry on top of the onions.
Skim or chill to remove excess fat: For a cleaner tasting gravy, ladle off visible fat from the surface of the cooking liquid before thickening. You can also chill the juices, lift off the solidified fat, then reheat and make gravy later.
Let the roast rest before slicing: A short rest lets the juices redistribute, so the slices stay moist instead of spilling everything onto the cutting board. You will get neater portions and the meat will feel more tender in each bite.

Nutrition Facts ^*

Energy	312	kcal
Protein	46	g
Total Fat	10	g
Carbohydrates	9	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my slow cooker beef roast still tough?: If the roast is tough, it usually just needs more time in the slow cooker. Keep cooking on low until it shreds easily with a fork, checking every 30 minutes toward the end. Lean cuts like sirloin roast will not become as meltingly tender as chuck, even with extra time.
Can I skip searing the roast first?: Yes, you can skip searing if you are short on time, and the roast will still be tasty. Searing builds deeper flavor and color in the meat and gravy, so use it when you can. If you skip it, consider adding an extra teaspoon of smoked paprika for extra roasty notes.
Can I add potatoes and carrots to the slow cooker?: Yes, add chunky potatoes and carrots under and around the roast for a full one-pot dinner. Cut them into large pieces so they do not overcook, and keep them mostly below the liquid line. If your slow cooker is very full, extend the cooking time slightly and avoid opening the lid often.
How can I thicken the gravy without cornstarch?: Whisk two tablespoons flour into the same amount of cold water, then stir that into the simmering juices. Let it bubble for several minutes to cook off the raw flour taste and reach a smooth texture. You can also simply reduce the juices by simmering longer for a thinner but very flavorful sauce.