Step-by-Step Instructions
- Add the vegetables. Place carrots, potatoes, onion, and garlic in the bottom of the slow cooker.
- Season the roast. Pat the beef dry and season all sides with salt, black pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.
- Place in the slow cooker. Set the seasoned roast on top of the vegetables.
- Make the broth mixture. Whisk beef broth, Worcestershire sauce, and tomato paste together until smooth.
- Pour and cook. Pour the broth mixture around the roast, add the bay leaf, cover, and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.
- Check tenderness. The roast is ready when it is fork-tender and easy to pull apart.
- Rest the beef. Transfer the roast to a plate and let it rest for a few minutes before slicing or shredding.
- Make the gravy. For thicker gravy, whisk cornstarch with cold water, stir it into the slow cooker juices, and cook on HIGH for 10 to 15 minutes.
- Serve warm. Serve roast beef with carrots, potatoes, onions, and gravy spooned over the top.
Food Safety Tip: Whole beef roast should reach at least 145°F with a short rest for safety, but slow cooker chuck roast is usually cooked much longer until fork-tender.
Slow Cooker Tip: Try not to lift the lid often. Every time the lid opens, heat escapes and cooking can take longer.
Healthy Tips & Daily Wellness
This slow cooker roast beef is a hearty comfort meal with protein, vegetables, and satisfying flavor.
For a lighter plate, serve smaller portions of beef with extra carrots, green beans, broccoli, salad, or roasted vegetables.
For a lower-carb version, skip the potatoes and use turnips, radishes, cauliflower, mushrooms, celery, or extra carrots in moderation.
For meal prep balance, pair leftover roast beef with vegetables, rice, quinoa, cauliflower rice, salad bowls, or lettuce wraps.
