This Fall-Apart Slow Cooked Beef Roast delivers tender, melt-in-your-mouth beef with savory herbs and veggies. Perfect for a cozy meal, it’s an easy, one-pot recipe that fills your home with comforting aromas and minimal cleanup.
Why You’ll Love This Recipe
This fall-apart slow cooked beef roast is a hearty, comforting dish that transforms a tough cut of beef into succulent, tender perfection with minimal effort. Packed with flavorful herbs and veggies, it’s ideal for family dinners or meal prep, offering a rich, savory taste that warms the soul. The slow cooker does all the work, making it a stress-free, budget-friendly option with leftovers that taste even better, perfect for busy days.
Recipe Tips and Tricks
- Sear for Depth: Browning the roast adds a rich, caramelized flavor.
- Cut Veggies Evenly: Uniform pieces ensure consistent cooking.
- Check Liquid: Add extra broth if it evaporates during cooking.
- Thicken the Juices: Use a cornstarch slurry for a luscious gravy.
- Low and Slow: Cook on low for maximum tenderness.
- Rest Before Serving: Let roast sit for 10 minutes to retain juices.
- Season Generously: Taste and adjust salt and pepper after cooking.
- Use Fresh Herbs: Rosemary or thyme enhance the dish’s aroma.
- Stir Gently: Avoid breaking veggies when mixing.
- Skim Fat: Remove excess fat from juices for a cleaner taste.
Fall-Apart Slow Cooked Beef Roast
Tender slow cooked beef roast, flavorful and perfect for cozy dinners.
Ingredients
- 1 large onion, chopped
- 1 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups low-sodium beef broth
- 2 tbsp cornstarch
- 3 lbs beef chuck roast
- 3 medium carrots, chunked
- 4 cloves garlic, minced
- 4 medium potatoes, cubed
Instructions
- Prep the Roast: Pat chuck roast dry and season with a pinch of salt and pepper.
- Sear the Roast: Heat olive oil in a skillet over medium-high heat. Sear roast for 4-5 minutes per side until browned. Transfer to the slow cooker.
- Prepare Veggies: Peel and chop carrots, cube potatoes, and chop onion, placing them in the slow cooker around the roast.
- Add Garlic: Sprinkle minced garlic over the veggies and roast.
- Pour in Broth: Add beef broth, rosemary, and thyme, ensuring the roast is partially submerged.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until roast is fork-tender.
- Prepare Cornstarch: Mix cornstarch with 2 tbsp water to create a slurry; set aside.
- Thicken the Juices: Stir in the cornstarch slurry, cover, and cook on high for 15 minutes until the gravy thickens.
- Rest the Dish: Turn off the slow cooker and let the roast rest for 10 minutes.
- Serve and Enjoy: Slice or shred the roast, serve with veggies and juices, and savor this comforting meal!
Notes
- Use a well-marbled chuck roast for best results; trim excess fat if preferred.
- Layer veggies under the roast to soak up flavors; stir gently to avoid mashing.
- Adjust seasoning after cooking, as broth and herbs vary in intensity.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 524Total Fat 28gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 15gCholesterol 141mgSodium 272mgCarbohydrates 24gFiber 3gSugar 3gProtein 45g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (3 lbs): Well-marbled for tenderness; about 1 piece.
- Carrots (3 medium): Peeled and cut into chunks for sweetness.
- Potatoes (4 medium): Yukon Gold or red, cubed for hearty texture.
- Onion (1 large): Roughly chopped for savory depth.
- Beef Broth (2 cups): Low-sodium keeps flavors balanced.
- Garlic (4 cloves): Minced for aromatic warmth.
- Rosemary (1 tsp, dried): Infuses earthy flavor; fresh works too.
- Thyme (1 tsp, dried): Adds a subtle, savory note; fresh is optional.
- Cornstarch (2 tbsp): Thickens the juices; dissolve in water before adding.
- Olive Oil (1 tbsp): Used for searing, adding depth.
Variations and Substitutions
- Meat Swap: Use brisket or short ribs; adjust cooking time.
- Veggie Options: Add parsnips, celery, or turnips for variety.
- Broth Swap: Use chicken or vegetable broth for a lighter taste.
- Herb Variations: Substitute with oregano or sage.
- Sauce Alternatives: Add a splash of Worcestershire or soy sauce.
- Spicy Kick: Include red pepper flakes or hot sauce.
- Gluten-Free: Ensure cornstarch and other ingredients are certified gluten-free.
- Low-Carb: Omit potatoes and increase carrots or celery.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or microwave, stirring to blend juices.
Dish Gallery
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