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