Crockpot Roast Beef

Melt-in-your-mouth crockpot roast beef made with flavorful gravy and tender vegetables makes one of the easiest, most satisfying dinners to date. 

Why this recipe works

This crockpot roast beef recipe, also known as “To Die for Pot Roast” has been on my blog since 2008. It was one of the first recipes I ever added. You only need a handful of ingredients to make it, plus, you can prepare it with or without vegetables. Whichever way you prefer.

To Die for Pot Roast. It’s kind of a silly name, kind of like John Wayne Casserole. Who names these recipes? There are of course other names for this crockpot roast beef such as crockpot pot roast or slow cooker roast beef. Each recipe you’ll find out there has been tweaked to some extent to make it their own. This recipe is a tradition by this point in my family, it’s by far the most requested dinner in my household, even back when my kids were picky eaters.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – I almost always use a chuck roast to make crockpot roast beef, but you can use any kind of roast you like here so long as it’s 3-4 pounds worth. Trim as much fat off of the meat as you can. Don’t worry about keeping the meat in large chunks. It’s going to fall apart when it’s done anyway. Trimming as much fat as possible will ensure a nicer gravy and less spooning fat off the top.

VEGETABLES – As I mentioned before, you can make this crockpot roast with or without vegetables. The instructions remain the same. If I’m not making vegetables with it, I’ll just line the bottom of the Crockpot with sliced onions then place the meat on top. If adding vegetables, make sure they are fairly uniform in size so they will cook at the same rate. Also, if including carrots keep in mind that the gravy will pick up a lot of the carrots’ flavor. It’s good, but something to be aware of if you have picky eaters.

How to Make Crockpot Roast Beef

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Line the bottom of the Crockpot with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
2. In a bowl, whisk together dry mixes, water, and gravy. Pour the entire mixture over the roast and cook on low for 8 hours.
3. To make the gravy, remove 1.5 cups of the liquid from the slow cooker when the roast is done and put it into a small saucepan. Place 1 teaspoon of cornstarch into a small bowl. Add 1/4 cup of the reserved liquid from the saucepan and mix with cornstarch until smooth. Add this mixture back into the remaining juice in the saucepan and cook over low heat until thickened. 
4. Serve with potatoes and carrots if included in the crockpot or with boiled potatoes, gravy, and crusty bread.

Frequently Asked Questions & Expert Tips

Serving Suggestions

If you’re preparing your crockpot roast beef with vegetables such as chunked potatoes and carrots then you have a full meal on your hands already – though it’s hard to say no to some homemade pull-apart dinner rolls or garlic cheese rolls. For something lighter, try a fresh leafy salad on the side. 

This slow cooker roast beef is also excellent piled on top of a mound of mashed potatoes or egg noodles. The gravy made from the drippings is the cherry on top of it all.

Shred and toss leftovers into salads, burrito bowls, or sandwiched between two slices of bread and melty cheese. Or, reheat and enjoy as-is because it’s just as good the following day! 

More Related Recipes

• Crockpot Beef Stew
• Slow Cooker Pulled Pork
• Crockpot Beef Stroganoff
• Crockpot Macaroni and Cheese
• Crockpot Turkey Breast

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Crockpot Roast Beef

I have been making this slow cooker “To Die For Pot Roast” for many, many years. This roast only needs a few ingredients and cooks all day to perfection.

4.98 from 38 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 6

8 hours hrs 20 minutes mins

Calories: 470

Author: Amanda Davis

Ingredients

• ▢ 3 pound beef roast 3-4 pounds, trimmed of excess fat
• ▢ 15 ounces beef gravy canned or jarred
• ▢ .7 ounce package of dry Italian dressing mix
• ▢ 1 ounce package dry ranch dressing mix
• ▢ ¾ cup water 
• ▢ 1 large onion sliced
• ▢ 5 cups evenly chunked vegetables optional
• ▢ 1 teaspoon cornstarch optional, for making gravy

Things You’ll Need

• ▢
  6 qt Crockpot
• ▢
  Saucepan if making gravy

Before You Begin

• I almost always use a chuck roast to make crockpot roast beef, but you can use any kind of roast you like here so long as it’s 3-4 pounds worth. Trim as much fat off of the meat as you can. Don’t worry about keeping the meat in large chunks. It’s going to fall apart when it’s done anyway. Trimming as much fat as possible will ensure a nicer gravy and less spooning fat off the top.
• As I mentioned before, you can make this crockpot roast with or without vegetables. The instructions remain the same. If I’m not making vegetables with it, I’ll just line the bottom of the Crockpot with sliced onions then place the meat on top.
• If adding vegetables, make sure they are fairly uniform in size so they will cook at the same rate. Also, if including carrots keep in mind that the gravy will pick up a lot of the carrots’ flavor. It’s good, but something to keep in mind if you have picky eaters.

Instructions

• Line bottom of slow cooker with sliced onions. Add vegetables if using them. Place roast on top of bed of onions.
• In a bowl, whisk together dry mixes, water and gravy. Pour entire mixture over roast and cook on low for 8 hours.

To Make Gravy

• Remove 1.5 cups of the liquid from the slow cooker when roast is done and put into a small saucepan. Place 1 teaspoon of cornstarch into a small bowl. Add 1/4 cup of the reserved liquid from the saucepan and mix with cornstarch until smooth. Add this mixture back into the remaining juice in the saucepan and cook over low heat until thickened.

Expert Tips & FAQs

• The nutrition facts listed below do not include the optional vegetables as everyone will use a different variety of veggies. Refer to your package nutrition label if adding vegetables.
• Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. I like to store the vegetables separately from the roast so it’s easier to reheat.
• I recommend cooking roast on low for 7-8 hours. You CAN cook it on high for about 5 hours, but I personally don’t think it comes out as tender. However, if you’re in a pinch it’s definitely doable. You might want to consider getting a programmable slow cooker to avoid any timing issues.

Nutrition

Serving: 1portion | Calories: 470cal | Carbohydrates: 10g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 1212mg | Potassium: 789mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 5mg

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This post was originally published on this blog on October 5, 2008 and has since been updated with new photos and expert tips. You may recognize it from the older photo shown below.