This Slow Cooker Roast Beef with Vegetables and Gravy is a healthy, family friendly all-in-one-meal. With everything cooking together in the slow cooker, this hands-off dinner will be a hit with the eaters AND the preparer. It’s my kind of dinner for sure.
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Howdy friends!
The sun is out today and I’m really basking. I love the sun in the winter. And do you know what else I love in the winter?
Warm, comfort food dishes that pretty much make themselves. And this is one of those meals, my friends. All-in-one slow cooker meal with very little prep but delicious results.
Everyone loves roast beef and vegetables, don’t they? When done right the beef is soft, juicy, and tender and the carrots and potatoes are soft but not mushy. And that gravy. Flavorful and delicious and just kind of ties everything together. This recipe achieves all of those things.
Whether it’s a nice dinner or just a quick, weeknight meal, you will love this slow cooker roast beef with vegetables and gravy for more than just the results.
Here’s why in one word: easy.
That’s right, my friends. No slaving in the kitchen for two hours for this yummy meal. This from-scratch recipe is almost as easy as opening a can. Almost, but not quite. But the health benefits of from-scratch cooking are worth the leetle bit of extra time.
How to make this slow cooker roast beef dinner
We’re talking chop up an onion, salt and pepper a roast and throw it in with just a little beef or vegetable broth.
Let that cook on low for about five hours. Then chop up some carrots and potatoes and pop them in.
Finally whip up a quick, delicious gravy and pour it on top of everything.
Wait a couple more hours and then bammo. Dinner. Sides and all. The whole shebang. Easy is awesome.
Slow Cooker Roast Beef with Vegetables and Gravy
This Slow Cooker Roast Beef with Vegetables and Gravy is a healthy, family friendly all-in-one-meal. With everything cooking together in the slow cooker, this hands-off dinner will be a hit with the eaters AND the preparer. It's my kind of dinner for sure.
Ingredients
- 3 to 4 pounds beef roast see note
- salt and pepper to taste
- 1 large onion
- ½ cup beef or vegetable broth see note
- 8 large carrots washed and peeled
- 6 large russet potatoes washed and peeled
For gravy:
- ¼ cup butter
- ½ cup all-purpose flour see note
- 1 ½ cup beef or vegetable broth see note
- 1 cup milk
- 1 clove garlic minced
- ¼ teaspoon paprika
- ¼ teaspoon parsley
- ¼ teaspoon black pepper
- 2 tablespoons worcestershire sauce
Instructions
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Remove beef roast from packaging and pat dry with paper towels. Generously salt and pepper entire roast well.
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Slice onion into ¼-inch thick rounds and place flat on the bottom of the slow cooker pot. Place roast on top of the onion slices and pour 1/2 cup beef or vegetable broth over the top.
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Cook for a total of 8 to 10 hours on low. About three hours before ready to serve (usually after the roast has been cooking for about 5 hours), prep the rest of the ingredients. Cut carrots cut into 1 to 2-inch pieces and add to the slow cooker. Chop peeled potatoes into 1 to 2-inch pieces and add to the slow cooker.
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For the gravy, melt butter in a medium saucepan over medium heat. Add flour and whisk to combine. Mixture will be very clumpy. Cook for 1 minute. Slowly whisk in the broth and milk, whisking constantly until thickened and smooth. Add minced garlic, paprika, parsley, black pepper, and worcestershire sauce and stir well to combine.
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Pour gravy over potatoes and carrots and continue cooking for 2 to 3 hours or until beef, potatoes, and carrots are tender. Taste gravy and add any additional salt and pepper, to taste.
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For serving, remove roast and slice. Serve carrots and potatoes in the gravy. Or alternately remove carrots and potatoes with a slotted spoon and serve gravy on the side. See note for other serving options.
Recipe Notes
1. I’ve made this with all different kinds of roasts and it’s always good. Depending on which roast you choose (I usually just buy what is on sale), the cooking time may vary a bit. Typically more expensive roasts are more tender with a shorter cooking time.
2. For the broth I usually use this vegetable bouillon substitute plus water: I will use ½ cup water with ½ teaspoon vegetable bouillon substitute when I add the beef and 1 ½ cups water with ¾ teaspoon vegetable bouillon substitute for the gravy.
3. I have also made this with a gluten free all-purpose flour blend and it turned out great. I expect that any kind of flour should work just fine in this recipe.
4. I have also served this dish as a stew by slicing up the roast into small pieces and returning it to the slow cooker, mixing everything together. You can omit the potatoes and serve the stew over mashed potatoes (which is really good).
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
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