Go Back
Print
Slow Cooker Roast Beef with Vegetables

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.

Course Main Course
Cuisine American
Keyword Pot Roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Author Heather @ thecookstreat.com

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

  1. Remove beef roast from packaging and pat dry with paper towels. Generously salt and pepper entire roast well.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

  6. 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).