This slow-cooked beef roast with potatoes is a comforting, flavorful dish perfect for family dinners or special occasions. The beef becomes tender as it slowly simmers in a rich blend of seasonings, while the potatoes absorb the savory juices, making every bite delicious. This easy-to-make recipe requires minimal prep time, allowing you to set it and forget it until it is time to serve.
Why You’ll Love This Recipe
- Requires minimal hands-on time, making it perfect for busy days
- The slow cooking process ensures a tender and flavorful roast
- Ideal for meal prepping and leftovers
- Uses simple, wholesome ingredients
- A hearty and satisfying meal for the whole family
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Beef chuck roast
- Potatoes (Yukon Gold or red potatoes)
- Carrots
- Onion
- Garlic cloves
- Beef broth
- Worcestershire sauce
- Olive oil
- Salt
- Black pepper
- Dried thyme
- Dried rosemary
- Bay leaves
Directions
- Prepare the ingredients – Peel and chop the carrots, quarter the potatoes, and slice the onion. Mince the garlic.
- Sear the beef – In a large skillet, heat olive oil over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned.
- Layer in the slow cooker – Place the chopped vegetables at the bottom of the slow cooker. Lay the seared beef on top.
- Add seasonings and broth – Pour in the beef broth and Worcestershire sauce. Sprinkle in the thyme, rosemary, and add bay leaves.
- Cook on low – Cover and cook on low for 8–10 hours, or until the beef is fork-tender. If short on time, cook on high for 4–6 hours.
- Shred and serve – Remove the bay leaves. Shred or slice the beef, then serve with the vegetables and the rich cooking juices.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 8–10 hours on low or 4–6 hours on high
- Total Time: 8 hours 15 minutes – 10 hours 15 minutes
Variations
- Vegetable Additions: Add celery, mushrooms, or bell peppers for extra flavor.
- Herb Substitutes: Swap dried herbs for fresh ones; use about three times the amount of fresh herbs.
- Different Meat Cuts: Try using brisket or a bottom round roast if beef chuck is unavailable.
- Gravy Option: For a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the cooking juices before serving.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers in a skillet over medium heat or in the microwave until heated through. Add a splash of broth if needed to maintain moisture.
FAQs
How do I make the beef extra tender?
Cooking the beef on low for a longer period helps break down the connective tissue, making it extra tender.
Can I use a different cut of beef?
Yes, brisket or bottom round roast also work well in this recipe.
Do I need to brown the beef before slow cooking?
Browning adds flavor, but if you are short on time, you can skip this step.
What potatoes work best?
Yukon Gold and red potatoes hold their shape well during slow cooking.
Can I cook this in the oven instead of a slow cooker?
Yes, cook it covered at 300°F (150°C) for about 3–4 hours until tender.
What can I serve with this dish?
This dish pairs well with crusty bread, green beans, or a simple side salad.
Can I make this recipe in an Instant Pot?
Yes, pressure cook on high for about 60 minutes with a natural release.
How do I thicken the sauce?
Mix a tablespoon of cornstarch with water and stir it into the juices before serving.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free Worcestershire sauce.
Can I add red wine for more flavor?
Absolutely, adding about ½ cup of red wine enhances the depth of flavor.
Conclusion
This slow-cooked beef roast with potatoes is a classic, hearty dish that is easy to prepare and full of comforting flavors. Whether you are making it for a cozy family dinner or meal prepping for the week, this recipe is a reliable favorite. Try different variations to suit your taste, and enjoy a meal that only gets better with time.
Print
Tender and juicy slow-cooked beef roast with flavorful potatoes in a rich, savory sauce. This comforting dish is perfect for family dinners or special occasions.
- Prep Time: Prep Time:
- Cook Time: 8 hours
- Total Time: 8 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
- 3–4 lb beef chuck roast
- 1 lb baby potatoes, halved
- 2 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions
- Season the beef roast with salt and pepper.
- Heat olive oil in a pan and sear the roast on all sides until browned.
- Transfer the beef to a slow cooker. Add onions, garlic, potatoes, and remaining ingredients.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- Once done, shred the beef slightly and serve with the flavorful sauce.
Notes
- You can add carrots or celery for extra flavor.
- For a thicker gravy, mix 1 tbsp cornstarch with 2 tbsp water and stir in before serving.