Slow Cooker Beef Roast
8 h 20 min
|
easy
Recipe by Eunice
Introduction
No bland pot roast here: we season this chuck roast like we mean it and let the slow cooker do the work, yielding fall-apart beef in a smoky, garlicky gravy boosted with Worcestershire, balsamic, and bouillon.
Perfect for weeknights or Sunday dinner, and the leftovers make killer sandwiches, tacos, or meal-prep bowls.
Ingredients (8 servings)
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Main Ingredients:
- 4 lb boneless beef chuck roast boneless beef chuck roast 4 lb
- 2 large onions, quartered onions 2 ct large
- 4 cloves garlic, smashed garlic 0.36 head (for garlic clove)
Ingredients for Seasoning Blend:
- 2 tsp salt salt
- 1 tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried rosemary dried rosemary 0.04 oz
- 1 tsp dried thyme dried thyme 0.02 oz
Liquid Ingredients:
- 2 cups beef broth beef broth 16 oz
- 1 beef bouillon cube beef bouillon cube 1 ct
- 2 Tbsp Worcestershire sauce Worcestershire sauce 1 fl oz
- 1 Tbsp balsamic vinegar balsamic vinegar 0.5 fl oz
- 1 Tbsp tomato paste tomato paste 0.5 oz
Ingredients for Gravy (After Cooking):
- 2 Tbsp cornstarch cornstarch 0.57 oz
How to Make Slow Cooker Beef Roast
-
Mix the seasoning blend
In a small bowl combine salt, black pepper, garlic powder, onion powder, smoked paprika, dried rosemary, and dried thyme.
-
Prep the roast and aromatics
Pat the chuck roast very dry with paper towels so it sears instead of steams.
Rub the seasoning blend all over, getting into the creases like you mean it.
Quarter the onions and smash the garlic cloves to expose more flavor.
-
Hard sear for deep flavor
Heat a large heavy skillet over high heat and add 1 tablespoon neutral oil.
Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side, then sear the cut sides of the onions for 1 to 2 minutes.
-
Build the cooking liquid
Lower the heat to medium, add the tomato paste to the skillet, and cook 30 to 60 seconds while stirring so it darkens slightly and sweetens.
Pour in the beef broth, add the bouillon cube, Worcestershire sauce, and balsamic vinegar, and scrape up every browned bit from the pan.
-
Load the slow cooker
Place the onions in an even layer on the bottom of the slow cooker with the garlic scattered around.
Set the seared roast on top and pour the hot deglazing liquid all over.
-
Cook low and slow
Cover and cook on Low for 8 to 10 hours until the meat is fork tender and a skewer slides in with little resistance.
If using High, plan for about 4 to 6 hours, but Low gives you silkier collagen breakdown and better texture.
-
Rest and separate
Transfer the roast to a board and rest 10 to 15 minutes so the juices settle.
Skim fat from the cooking liquid or use a fat separator, saving a little fat for richness if you like.
-
Make the gravy
Set the slow cooker to High or pour the cooking liquid into a saucepan and bring to a bare simmer.
Stir 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the simmering liquid until glossy and thick, 2 to 3 minutes.
Taste and adjust salt and pepper, keeping in mind the bouillon brings salt.
-
Serve like you own the kitchen
Shred the beef into big tender chunks or slice against the grain if it holds shape, then bathe it in the gravy.
Serve with mashed potatoes, buttered egg noodles, or rice, and spoon extra gravy like you are generous on purpose.
Substitutions
- Worcestershire sauce -> soy sauce plus a pinch of sugar
- Use 1.5 tablespoons soy sauce and a tiny pinch of sugar to mimic Worcestershire's salty-sweet depth while keeping that umami bass note solid.
- Balsamic vinegar -> pomegranate molasses
- Swap 1 tablespoon balsamic for 2 teaspoons pomegranate molasses for a tangy-sweet pop that brightens the gravy and adds a subtle fruitiness.
- Cornstarch -> arrowroot or flour
- Use the same amount of arrowroot for a clear, glossy gravy but add it off the boil to avoid thinning, or use 2 tablespoons all-purpose flour whisked with 2 tablespoons water for a slightly more velvety, diner-style gravy.
Tips
- Dry brine for power flavor
- Rub the roast with the salt from the blend up to 24 hours ahead and refrigerate uncovered to season deeply and dry the surface for better browning.
- Crush the herbs with intent
- Before mixing, crush the dried rosemary and thyme between your fingers to wake up their oils so they perfumed the entire pot.
- Do not drown the roast
- Stick to the listed liquid because chuck releases plenty of juices and too much liquid will steam the meat and mute flavor.
- Brown the tomato paste
- That 30 to 60 seconds of toasting turns raw tang into caramelized savor that makes the gravy taste like it simmered all day in a Bronx red sauce joint.
- Control the gravy thickness
- Start with 2 tablespoons cornstarch for about 2 to 3 cups liquid and add in 1 teaspoon increments if you want thicker so you do not overshoot and get pudding.
- Slice or shred the right way
- If the roast holds shape, slice against the grain for tenderness, but if it wants to collapse, shred into large chunks so it soaks up more gravy.
Nutrition Facts *
| Energy | 506 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 24 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My roast is still tough after 8 hours, what now?
- Keep cooking on Low until a fork twists easily and a probe slides in without pushback because collagen needs time to melt and that can take up to 10 hours depending on thickness.
- The gravy tastes too salty, how can I fix it?
- Stir in unsalted beef stock or water to dilute, add a splash of balsamic for balance, then finish with a knob of unsalted butter to round it out and serve over potatoes or rice to spread the saltiness.
- Can I skip searing the meat?
- You can, but you will lose that deep, smoky fond that makes the gravy sing, so if you are in a rush at least broil the roast 4 to 5 minutes per side to get some color.
- Can I add vegetables without turning them mushy?
- Add chunked carrots and potatoes under the roast at the start if you like them very soft or add them halfway through if you want them to hold their shape.
- Can I use a different cut of beef?
- Yes, brisket flat or bottom round will work with similar seasoning, but brisket may take a bit longer and bottom round is leaner so keep it bathed in gravy to stay juicy.
- Is it safe to cook the roast from frozen?
- Do not slow cook from frozen because it lingers too long in the danger zone, so thaw in the fridge 24 to 48 hours ahead for safe, even cooking.
Serving Suggestions
Big flavor loves good company, so plate this with garlicky mashed potatoes or creamy polenta and finish the gravy with a small pat of butter and a shower of chopped parsley for shine and freshness.
Next time, toss in a handful of sliced mushrooms and a splash of dry red wine with the broth, or stir a spoonful of sofrito into the gravy for that smack-you-good savory edge.
More pairings:
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