Slow Cooker Roast Beef

**This post may contain affiliate links. All opinions expressed are my own. Disclosure Policy.**


Slow Cooker Roast Beef

Slow Cooker Roast Beef


Dishing It Up Slow Cooker Style

This week’s topic for “Dishing It Up” is slow cooker recipes.  I must admit that I’m boring when it comes to the slow cooker, I have just a handful of “old-faithful” things that I use it for.  However, I LOVE using it and need to really use it more than I do. I love how easy it is to throw something(s) in there, plug it in, and your food is done in a few hours!  One of the best things about using a slow cooker to cook your meal is that it’s really hard to burn your food, even if you get held up while you’re out and about.

When I was working, I often put all of my “makings” in the stoneware, then stuck it in the refrigerator before going to bed.  The next morning, all I had to do was take it out of the refrigerator, put it into the base, plug it in, and flip the switch.  When I came home, the house smelled yummy and dinner was ready.  Using your slow cooker is a fabulous time saver for busy days around the house, yard work days, or those days when you have tons of errands.

After I found success with my Slow Cooker Turkey Breast, I decided that I could cook a frozen roast.  I often stuck the frozen roast in my crockpot with the seasoning and it came out ok.  Other times, I tried really hard to cook it like my mom did.  I would cut slits in the roast and cram it full of garlic.  Sometimes I used garlic cloves, other times, I used minced.  No matter what I did, it never turned out like hers.  I never could get the color quite right either, it usually ended up some funky shade of a gray.

Awhile back, I was watching an episode of The Chew dedicated to slow cooking.  I learned how to achieve the perfect color, look, and flavor with a slow cooker roast beef.  The most important step that I had never learned was that I needed to brown the roast on the stove top before placing it in the slow cooker.  It was a remarkable difference and I’ve never regretted this extra step.


5 from 1 reviews
Slow Cooker Roast Beef
Prep time: 
Total time: 
Slow Cooker Roast Beef is a recipe that I've finally mastered after years and years of trying. Get off your feet and let the slow cooker do the work.
  • Chuck Roast - size to fit the bottom of my slow cooker, about two to four inches thick
  • Oil or Shortening
  • Mrs. Dash - Original Blend
  • Seasoned Salt
  • Garlic Powder/Salt
  • Black Pepper
  • Beef Boullion
  • White or Yellow Onion (optional)
  1. Heavily coat all sides of the roast with the garlic powder/salt, seasoned salt, Mrs. Dash, and black pepper. Firmly mash all seasonings into the roast. Cut slits into the roast to add seasonings into the roast, if desired.
  2. Heat a large skillet over medium heat with enough grease, oil, or shortening to cover the bottom of the skillet. I used leftover bacon grease (YUM).
  3. Using a long-handled fork, carefully place the roast into the hot oil.
  4. Brown well on all sides.
  5. Place browned roast into slow cooker. Add 2-3 bouillon cubes, if desired, and a cup of water.
  6. Cook on low temperature for six or more hours.
ORIGINAL RECIPE - Can be used with a frozen roast:
  1. Cover the bottom of the stoneware with Mrs. Dash, seasoned salt, garlic salt, and black pepper to taste. You will have to experiment to determine what amounts suit your tastebuds best.
  2. Place 2-4 beef boullion cubes around the roast in the bottom of the stoneware.
  3. Add more seasonings to the top of the roast if desired.
  4. If you choose to add the onion, you may wish to cut it into chunks and spread around on the top of the roast. If added at this point, it will thoroughly flavor the meat, but will become completely mushy by the time the roast is cooked. If you wish for firmer onions, you may wait until other vegetables are added later. You may add additional onions later if you want the flavor to cook through the meat and have the firmer onions to serve with the meat.
  5. Do NOT add carrots or potatoes or they will be mashed vegetables when ready to serve. ;)
  6. Carrots and potatoes should be added about two to three hours before you plan to serve the meal. I prefer to use the skinny baby carrots and they only need about two hours to cook. Sliced carrots would also take about two hours. The "normal" fat baby carrots typically take three hours or so to cook thoroughly. Again, you will have to experiment with time to determine what times work best for you. If you are using frozen vegetables, I would only suggest cooking for an hour to an hour and a half.
  7. Drain the drippings from the slow cooker to use for au jus or for the base when making gravy. Even if you don't know how to make homemade gravy, adding these drippings into your packaged, jar, or can gravy will give it a much richer, homemade flavor and texture.


Here are a couple of other slow cooker recipes that I’ve posted in the past:


Check out the other recipes in this week’s “Dishing It Up” recipes.  Just click the froggy and see what the others have posted.


Free eCookbook: The Slow Cookin’ Magic: 28 Scrumptious Slow Cooker Recipes from Mr. Food Free eCookbook, features 33 pages of tempting slow cooker recipes for year-round entertaining + Mr. Food Recipe eNewsletter for FREE! Get this brand new FREE eCookbook collection full of triple-tested slow cooker recipes, including easy cook roasts, delicious appetizers, slow cooker desserts and more.

There’s nothing’ better than coming home to a ready-made, homestyle meal that’s ready to be eaten right away. This eCookbook will help you get dinner on the table with a fraction of the work, and your whole family will love these recipes! Enjoy our best slow cooker recipes in one scrumptious collection, from roasts and stews to chili and meat loaf. The eCookbook has stunning colorful pictures and step-by-step instructions for easy recipes like Slow Cooker Sweet and Sour Meatballs (page 1), Easy Cook Pot Roast (page 6), Slow Cooker Country Pork (page 13), Homestyle Baked Beans (page 20), Blueberries ‘n’ Dumplings (page 27), and lots more. Click Here


  1. I somehow missed the searing step when I learned how to cook a roast also. I think it must have been some secret from our parents generation that the signed a secrecy clause on to prevent us from knowing about it until we got old enough to know we can’t ever get something made the same way as Mom.

    • LOL – When I told my mom that I was doing this, she told me that she USED to do this “all the time.” Really? I never once saw her do it! I know how to do it now, though! :)

  2. Sounds great, EXCEPT the bacon greasr suggestion – I’ll stick to oil or vegetable oil! ;)

  3. I meant I’ll stick to olive or vegetable oil.
    I miss the feature from the old site where we could “edit” comments!

Speak Your Mind


Rate this recipe: