Slow Cooker Beef Roast
This slow cooker beef roast is a wonderful comfort dish the whole family can enjoy. Made with beef roast, potatoes, and carrots, it's a full meal that's ready to eat in just a few hours.
Servings: 8 servings
Calories: 488kcal
Cost: Recipe $21.96 / Serving $2.75
Ingredients
Seasoned Roast
- 1 tablespoon Italian seasoning ($0.24)
- 2 teaspoons salt ($0.01)
- 2 teaspoons garlic powder ($0.16)
- 1 teaspoon ground black pepper ($0.08)
- 1 teaspoon onion powder ($0.08)
- 3.5 pounds beef eye of round roast ($15.82)
Vegetables and Broth
- 2 pounds red potatoes, chopped ($2.20)
- 1 large onion, chopped ($0.91)
- 1 pound baby carrots ($1.38)
- 2 stalks celery, chopped ($0.42)
- 2 cups beef broth ($0.50)
Cornstarch Slurry
- ¼ cup water ($0.00)
- ¼ cup cornstarch ($0.16)
Instructions
- Season roast. In a small bowl, combine Italian seasoning, salt, garlic powder, black pepper, and onion powder. Rub seasoning evenly over the roast.
- Layer slow cooker. Place roast in the bottom of the slow cooker. Add potatoes, onion, carrots, and celery around the roast.
- Add broth. Pour beef broth over the roast and vegetables.
- Cook. Cover and cook on Low for 9 hours or High for 6 hours, until the roast is very tender.
- Thicken gravy. About 1 hour before serving, whisk water and cornstarch together and stir into the slow cooker. Continue cooking until juices thicken.
- Optional stovetop method. Drain cooking liquid into a saucepan, add slurry, and cook over medium-high heat until bubbling and thickened, about 3 to 5 minutes.
- Serve. Remove roast to a cutting board and shred with two forks. Serve with vegetables and gravy.
Notes
- Cooking Tip. Cook until the roast is fall-apart tender, even beyond the minimum safe temperature.
- Best Texture. For extra tenderness, cook on Low for 7 hours, then switch to High for 2 to 3 hours.
- Make Ahead. Season the roast and chop vegetables the night before. Refrigerate, then add to the slow cooker in the morning.
- Storage. Store roast, vegetables, and gravy separately. Refrigerate up to 3 to 4 days or freeze up to 3 months.
- Reheating. Microwave individual portions 1 ½ to 2 minutes. For larger portions, reheat covered in a 325°F oven for about 30 minutes.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 29g | Protein: 42g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1040mg | Potassium: 1411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7910IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 6mg
