Slow Cooker Roast Beef (Sliceable!)

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Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again! Slow Cooker Roast Beef. Yes, no joke, this was made IN A SLOW COOKER. The crust is gorgeous because I browned it before cooking, but that amazing tender medium center of the roast beef is 100% slow cooker.

The recipe for this came from a new series I’ve started in 2017 of slow cooker sandwiches. I’ve combed through list after list of the top sandwiches people crave and I’ve started making slow cooker versions of them all. Most delicious project ever. This Slow Cooker Roast Beef can be served in thick slices for a beautiful meal worthy of company or it can be sliced thinly and used in place of deli roast beef (coming Friday!).

At the beginning of this month I spoke at a blogging conference where I met Gina from Skinnytaste. I had so much fun meeting her my friend surprised me with one of her cookbooks.  So when I came across Gina’s recipe for this roast beef in her book I immediately tested it out. It felt so meant to be that I would come across a recipe for one of the sandwiches on my long list. The verdict?

It is perfect! I added garlic to the recipe and skipped the broth, but the technique is what is golden here. It tastes like a shortcut Prime Rib dinner without the effort and high price tag! Win win! If you’re looking for a side dish to this Slow Cooker Roast Beef, I would recommend Classic Steakhouse Creamed Spinach and the Richest, Cheesiest, Crispy Mashed Potatoes. It may as well be Chistmas dinner because your meal is going to be amazing.

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Looking for more Slow Cooker Beef dishes?

MY LATEST VIDEOS

If you’re keeping track here are the sandwiches we’ve got so far:

There’s more on the way too, I’ve made and photographed a lot of slow cooker sandwiches, so if you’re enjoying this series definitely stick around, more are coming!

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Tools Used in the making of this Slow Cooker Roast Beef:
Slow Cooker with Thermometer Probe: This slow cooker is a new addition to our house but it is an amazing new toy I’ve been having fun with. The thermometer fits through the lid without letting the heat escape.
Thermometer: If you don’t have that slow cooker, this thermometer can stay in the slow cooker with no issues.
Skinnytaste Fast and Slow: An amazing book by an even more amazing blogger. Her food doesn’t taste like it lost flavor to be better for you.

Recipe

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Slow Cooker Roast Beef

5
  • Yield: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Course: Main
  • Cuisine: American
Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Ingredients

  • 5 pounds chuck roast
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 cloves garlic minced
  • 1 tablespoon canola oil

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Rub the chuck roast with the salt, pepper and garlic.
  2. Heat up your slow cooker insert (if cast aluminum) or a large pot on high heat with the canola oil.
  3. Sear the beef on each side for 3-4 minutes.
  4. Put the beef and the drippings from the pan into your slow cooker.
  5. Cook on low for 90 minutes.
  6. Using a standard meat thermometer or a slow cooker with a thermometer probe, cook to 135 (medium rare) or 140 (medium) degrees.

Nutrition Information

Yield: 12 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!
Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!
Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!
Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!
Slow Cooker Roast Beef that you can slice into tender slices cooked to a perfect medium temperature. Enjoy for dinner or sliced thinly in sandwiches, you will never buy the deli variety again!

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Comments

      1. following your recipe How can it only take 90 minutes to cook a roast beef in slow cooker , when it normally takes close to 8 hours in crock pot

        1. So the roast takes 90 minutes in the slow cooker because we aren’t cooking it to a shredding doneness, we’re browning it then cooking it to just a medium doneness. We’re cooking it until it just reaches the temperature you prefer to carve it at.

          1. I tried cooking  it the way you said and was tough as could be. Ended up cooking it some 10 hrs and finally was tender. 

          2. Hey Jason, the recipe is only supposed to be cooked for 90 minutes and I use a slow cooker that has a thermometer probe. Did you try slicing at 90 minutes and it wasn’t a similar doneness as mine? If you cooked it for 10 hours it would be fork tender as it would be well done all the way through. This recipe is meant to be pink in the middle and sliceable. Can I ask what cut of meat and how many pounds it was? Would love to troubleshoot for you as this should be a pretty straight forward recipe assuming you were able to measure the temperature in the meat before slicing. Thanks!

    1. Tried this recipe for the first time…OMG it was delicious. Everyone enjoyed it. In fact I’m cooking it again today. Wonderful recipe if you like a poor man’s prime rib.

  1. The picture is really mouthwatering, I look forward to trying this recipe out soon. I recently found your web site and have enjoyed your slow cooker corned beef and your Korean sheetpan meal so I know this has to be a winner too. I was wondering if you have ever tried lamb in the crockpot, sometimes my oven roasted lamb isn’t as tender as I would like and a slow cooker version could be incredible in your hands. Thank you so much for all of your recipes!

    1. So glad you’re getting to enjoy so many of my dishes! I personally love lamb in a crock pot and it cooks really well. I’ve also made dishes for clients with success. At this time, I just don’t have any lamb dishes coming out on the blog though.

      1. Sabrina, I tried it tonight…It was cooked perfectly but was not tender..tomorrow I will finish it int to green chili… but I feel a more tender cut of meat would work like a London broil..

        1. How was it with the green chili? That sounds amazing! You could definitely change cuts to your liking but mine was extremely tender.

  2. Hi! First off, the pictures look AMAZING! Second, I was just wondering if the cooking time needs to be adjusted if I use a smaller cut of roast. I’m just cooking for the husband and I, so I’d want to use about 1.5lb of roast instead of 5.

    1. Thank you so much! You’re definitely going to want to adjust the cook time. Do you have a meat thermometer probe for your slow cooker? You’ll want to check for doneness this way vs taking the top off and checking as you’ll lose a lot of the heat when doing so.

  3. OMG, made this tonight and it was perfect to serve on Mothers Day!! It cut like butter!! Thank you for the awesome recipe, we love it!! ??????

  4. If I make a smaller piece of meat (like half the size), how long do I cook this for? And what is the temperature I’m looking for on a meat thermometer?

    Looking forward to this one!

  5. This looks good, but I have a question. Do you allow the roast to come to room temp prior to browning and placing in the crock pot?

    1. You’ve had it cooking for the time stated and the temp hasn’t come up with 20 minutes left? Please update me on this. I make this for sandwiches weekly.

  6. I’m curious if I can repurpose the 1/2 of roast I have left. Do you think it’s possible to cook a few hours more on low heat in a crockpot? I’d like to make a fall apart pot roast by adding a bay leaf, a couple cups of red wine & broth. Please let me know. Thanks! 

    Rating: 4
    1. You mean you cooked the roast with this method and you want to use the second half in another recipe? I’d say to add it to salads or crostini with some caramelized onions and bleu cheese. You can sear the edges in a pan to add more crunch again then chop and add to nachos/burritos/etc.

    1. You’ll want to sear the chuck roast using canola oil and then put the beef and drippings into the slow cooker….that’s it! Super easy and it tastes so good!!

        1. I’m so sorry your question got snagged in my spam filter 🙁 I know it’s late but if you’re wanting dripping for your sandwiches, you can always add some broth to make the amount your looking for.

  7. I was skeptical that this would work but I tried it based on the reviews. It was FABULOUS! Thank you so much for this great recipe.

    Rating: 5
    1. I totally understand the initial hesitation. Seeing that color and the words “slow cooker” doesn’t seem to be a fit for each other. We use this “recipe” all the time now! Glad you enjoyed it!

  8. This recipe looks delicious!! Am going to make it on Sunday..I bought a better cut of meat *(before I seen this recipe)..and is a Little over 5lbs..is the 90 mins still ok??

    1. I wouldn’t add anything into the pot, they would definitely pull heat away from the meat, plus the crowding of the slow cooker would increase the steam inside. If you do want to add vegetables, I’d suggest on the side of the beef only and make sure you 100% use a thermometer probe as there won’t be an guidelines on cook times. Don’t forget to sear the beef well first too. 🙂

  9. It is simple and excellent. I was hesitant to make this, based on the mixed reviews. I did a 3lb roast and it took just over an hour. I didn’t have a thermometer probe, I just checked as it got close to an hour with my regular thermometer. Really a great dinner. 

    Rating: 5
  10. Hello i have a 3 pound roast, how long should I be cooking it for? i do not have an thermometer on my crock pot 🙁 any suggestions?

  11. Hi Sabrina….I’m a LOUSY cook but an AWESOME recipe follower so I have everyone fooled about my kitchen prowess! HA!

    You are an amazing cook and I have thrown out old recipes since discovering you in Novermber.
    Because of my cooking insecurities, I purchased the exact same Cuisinart slow cooker you have so I would be less likely to screw up a recipe but mine must cook way HOT because I checked this at exactly 69 mins and it was 185 degrees! It was completely ruined. This has happened on a few of the other chicken recipes as well. Do you think cooking on “simmer” would be better than “low”?

    Any suggestions would be much appreciated. Keep those recipies coming since you have a dyed-in-the-wool FAN in Utah!

    Cindy

    1. Oh, yikes!! I would reach out to Cuisinart as it sounds like your timing and temperature experience with your slow cooker runs WAY hot and might need to be returned/replaced.

      I’m so glad you found me though and are enjoying all of the recipes!! I look forward to seeing you around the site.

  12. I made this with a 5 lb chuck roast like the recipe called for. With my slow cooker, it took about 3 hours to get to 140 on low setting and at that point, it was still a bit too rare for me. I found 150-160 on the thermometer to be best on medium. This took 4 hours in total from prep time to finish, so a lot longer than anticipated. Otherwise, this was an easy recipe and I added a teaspoon of whole grain mustard to the initial rub, which was a nice touch. This roast came out amazingly tender, just like what was said. I had it with Yorkshire pudding and gravy that I made from the drippings — delicious!

    I’d definitely make this again, but with a smaller cut. For those who haven’t tried it yet, leave ample time for the slow cooking since the time varies significantly… a thermometer is also necessary for this recipe; I wouldn’t have known the progress of my roast otherwise.

  13. After seeing your pictures (I googled slow cooker beef) I Amazon’d a slow cooker and, once received, bought a 3.5-lb chuck roast. I seared all sides after rubbing with salt, pepper and garlic, then put the roast and drippings in the heated slow cooker on low. I checked it after 65 minutes (since it was smaller than 5 lbs) and it was close. I cooked it another 10 minutes and OMG! It was PERFECT! Bright red and juicy and delicious! I’m so glad I ran across your pics and easy recipe. Thank you!

    Rating: 5
  14. Was skeptical about cooking time but this recipe came out perfect med rare .DEFINITLEY a keeper recipe

    Rating: 5
  15. OMG, tried this recipe it was fantastic. Everyone loved it. Infact, I’m cooking this again today. It is a form of a poor man’s prime rib. Thank you for sharing your recipe.

    Rating: 5
  16. Delicious pot roast! Truly one of the best recipes! Used a crock pot on low for approximately two hours and was moist and savory.  Use a thermometer. The best gauge for doneness. Thank you for such a great roast! 

    Rating: 5
  17. This is exceptional! I did make some changes. I omitted the salt & pepper & rubbed the meat with 1 package powdered ranch. Then I seared each side & I put it on top of 12oz crimini mushrooms cut 1/4 inch thick. Then I added a 1/2 package of dry au jus, some fresh herbs (parsley, tarragon, basil, & dill), 2T butter, 1/2 cup water & the drippings from my cast iron pan. It was so fabulous!!

    Rating: 5
  18. HI Sabrina, Thanks for your awesome recipes! I’m new to cooking with different cuts of meat but have a roast that is labeled round tip? Would I be able to use this recipe with a round tip roast?

    1. Round tip is a leaner cut of meat and I wouldn’t recommend it for this recipe. You want a fattier cut, like chuck roast, to really ensure it stays moist during the cooking process.