Dump and Go Slow Cooker Roast Beef

Recipe Card: Dump and Go Slow Cooker Roast Beef

Ingredients

• 3 to 4 pounds beef chuck roast
• 1 pound baby carrots
• 1 1/2 pounds baby potatoes, halved if large
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Optional gravy: 2 tablespoons cornstarch plus 2 tablespoons cold water
• Optional finish: chopped parsley or fresh thyme

Instructions

1. Add carrots, potatoes, onion, and garlic to the bottom of the slow cooker.
2. Pat the roast dry with paper towels.
3. Season the roast with salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika.
4. Place the roast on top of the vegetables.
5. Whisk beef broth, Worcestershire sauce, and tomato paste together.
6. Pour the broth mixture around the roast.
7. Add the bay leaf.
8. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until fork-tender.
9. Remove the roast and rest briefly before slicing or shredding.
10. For thicker gravy, whisk cornstarch and cold water together, stir into the slow cooker juices, and cook on HIGH for 10 to 15 minutes.
11. Serve roast beef with vegetables and gravy.

Notes

For the most tender texture, cook on LOW. If your roast is not fork-tender yet, keep cooking. Chuck roast becomes softer with enough slow cooking time.