Slow Cooker Roast Beef can be sliced into thin, tender pieces and is perfect for a special dinner, holiday meals, or amazing sandwiches!
Be prepared to have your mind-blown by this ultra-tender, juicy flavorful beef roast – and it’s made in your slow cooker! Ready in under 2 hours, it tastes like a shortcut Prime Rib and it’s sliceable to make the best Roast Beef Sandwiches.
Sabrina’s Slow Cooker Roast Beef Recipe
This is the ULTIMATE recipe for Slow Cooker Roast Beef. Yes, no joke, this was actually made in a slow cooker! The crust is gorgeous because I browned it before cooking, but that amazingly tender meat cooked to perfection is 100% slow cooker. And it’s so tender that you can easily cut it into slices. While it is great for a special dinner during the holidays or a family dinner with other comfort food, the way I love it best is sliced thinly in sandwiches. It’s so life changing that you will never want to 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 vegetable oil
Instructions
- Rub the chuck roast with the salt, pepper and garlic.
- Heat up your slow cooker insert (if cast aluminum) or a large pot on high heat with the vegetable oil.
- Sear the beef on each side for 3-4 minutes.
- Put the beef and the drippings from the pan into your slow cooker.
- Cook on low for 90 minutes.
- Using a standard meat thermometer or a slow cooker with a thermometer probe, cook to 135 (medium rare) or 140 (medium) degrees.
Notes
Nutrition
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Table of contents
Chef’s Note: Use A Thermometer
This is one of the relatively few recipes I highly recommend a meat thermometer to get the ideal doneness. Depending on how thick your cut of beef roast is, you will know by temperature when it is done. The timing is only a guideline on this one and the steps are for the method. I wouldn’t guess or eyeball for something this specific. Use a thermometer for the perfect finish: 135 degrees (medium rare) or 140 degrees (medium).
Ingredients
- Chuck Roast: I’m using a beef chuck roast but you can use any fatty meat cut. You want a fattier cut to really ensure it stays moist during the cooking process. If you use a leaner cut, it won’t render down the same and might actually become tough. See the Best Cuts of Meat section below for more info on specific cuts for this recipe.
- Seasoning: I used a simple blend of salt, pepper and fresh garlic to help draw out the savory flavor of the beef without overpowering it.
- Vegetable Oil: This is used for searing the roast before cooking to give it that amazing crust and it seals in the juices for a more flavorful, tender and juicy roast.
Can This Be Made Ahead?
Yes. Cook according to the instructions then cool completely before storing in the fridge. and reheat in the oven on low or just slice and serve cold for sandwiches.
Nutritional Facts
Best Cuts of Meat
You want a fattier cut, like chuck roast, to make sure that it stays moist during the cooking process. I skipped any beef broth because the meat has enough juices, but the technique is what is golden here.
- Pick One of These Beef Cuts: Ribeye Roast, Beef Short Ribs, Brisket (Point Cut), Tri-Tip Roast, Top Blade (Flat Iron Steak).
- Avoid these Cuts: Cuts to avoid for this recipe include Round Tip, Eye of Round, Bottom Round (Silverside), Top Round, and Sirloin Tip, as these tend to be too lean and can become tough and dry when slow-cooked.
How to Store
- Storing: Be sure to store within 2 hours of slicing. Place any leftover roast in an airtight container and refrigerate for up to 3-4 days.
- Reheating: Reheat gently in the oven at 300 degrees for 10-15 minutes until warmed through, or in the microwave at a medium setting in short bursts to avoid drying out.
- Freezing: Wrap tightly in plastic wrap or foil, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Ideas to Serve
- Holiday Meal: This roast is special enough to be the main dish for your Christmas dinner! If you’re looking for sides to round out your holiday meal, I would recommend Classic Steakhouse Creamed Spinach and my Richest, Cheesiest, Crispy Mashed Potatoes.
- Sandwiches: Of course this sliceable, tender roast beef makes the perfect sandwiches! Lightly toast some hoagie rolls, add some mayo and slices of provolone. Then pile the hot meat over the cheese, add some arugula leaves, and finish with some Horseradish Sauce.
Frequent Questions
No, neither cold water or beef stock are needed in this recipe. The meat creates its own moisture. This braising liquid can be used as an Au Jus sauce similar to a French dip sandwich!
Yes, that works great!
Cooking time is going to vary depending on the size of the roast. You are looking for a temperature rather than a time, so look for an internal temp of at least 135 degrees. Start checking after an hour of cooking if you don’t have a thermometer that can stay in the slow cooker.
No need to allow it to come to room temperature.
Vegetables like sweet potatoes, yellow onion, baby carrots, and celery are great in roasts but are not added here because they would take away from the balance of the heat needed for cooking the meat.
Variations
- Herb-Crusted: To add even more incredible flavor, add 1 tablespoon each of dried rosemary thyme, and oregano (or just three tablespoons of Italian seasoning) to the seasoning.
- Spicy Cajun: Add 1 tablespoon Cajun seasoning to the base seasonings and an optional ½ teaspoon cayenne pepper if you don’t mind a spicy kick. Serve with my Texas Roadhouse Cajun Horseradish Sauce copycat.
- Garlic & Rosemary Butter Baste: Add ¼ cup softened butter mixed with 2 minced garlic cloves and 1 tablespoon chopped fresh rosemary at the beginning of the slow cook. Baste the roast halfway through cooking with this butter mixture for a rich, flavorful crust. No cooking time changes are necessary.
- Onion: You can add one package of dry onion soup mix to the roast before cooking for an easy delicious variation!
Related Recipes
More Slow Cooker Beef Recipes
Photos used in previous versions of this post.
I’m hoping to make this today but it doesn’t say what setting to have the slow cooker on (low, medium, high)? Looking through comments it takes 3 1/2hrs on low so is your 90mins on high?
Such a busy season, I’ve fallen behind on responding to questions. How did your Roast Beef turn out?
I have cooked several chuck roast in crock pot using ==mississippi pot roast ==respiece// every time it comes out stringy,,you say cut across grain but chuck has different grain sections ,i have problem telling which is which// stringy meat is just eatable if you put it on bread and kill the flavor with sause followed by toothpicks// just my opinon// maybe i am over cooking since i cook meat 3 to 5 hours,,your pictures look great// meat cooked more than that is called leather???please advise,,,thanks willie
Hi Willie, perhaps you should try the thermometer probe to make sure your meat is taken out of the slow cooker when it reaches 165 degrees at the thickest portion of the meat. There’s a link to one in my blog. Let us know how it turns out!
I have 5.30 lb eye of round roast . No meat thermometer. How long in a slow cooker for med rare to slice for deli sandwiches? Any approximate time would help.
I don’t know about medium rare; however, rule of thumb for a 5 lb eye of round roast is 10 – 11 hours on low or 6 – 7 hours on high.
Hi Sabrina, this looks so delicious would I be able to do this in my instant pot? I no longer have a slow cooker. what would the timing be for medium rare?
I make a standing rib roast every year for Christmas. It’s amazing, but $$$$$$. This option worked great! And it was delicious. My only problem was that I bought a cheap beef that didn’t have great taste to begin with.
This year, we bought 1/2 cow and the meat is delicious. And you can bet I’ll be making this with our Chuck Roasts.
I was so excited to try this recipe. I followed the very simple instructions, took the roast out at 90 minutes, and it was completely raw inside. The only thing cooked were the edges I seared at the beginning. I don’t know if there is a step missing. What should I have done differently? I even had a 3.5 lb Roast, not the 5lb as noted in the recipe.
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
What temperature did you cook it at? what cut was it? Was it a uniform thickness?
I do this same method. But I’ve learned that all slow cookers are different. I cook mine on low for 3 1/2 hours to get rare. Using my meat thermometer.
I like this recipe a lot!!! I much prefer beef that is medium rare or rare and while the chuck is a fairly tough cut of the steer (it’s the shoulder, which gets a lot of work), the flavor of this cut is wonderful! The chuck is just in front of the rib, and is closest in flavor to prime rib, but it is not easy to cook to a tender degree. Most people use the chuck for pot roasts and stews and braise the hell out of it. While braising does produce tender meat, much of the flavor comes from all of the vegetables cooked with the roast. This recipe uses only the meat and the juices from the searing, AND IT WORKS, just like Sabrina says it does! Many commentors use roasts much smaller than 5 lbs, which don’t work as well for me. A 5 lb chuck roast will be about 2 1/2 or 3 inches thick, which usually has to be cut by your butcher. I think that is part of the secret of this roast. The other part of the method is to cooking temperature, which is about 200°F on the “Low” setting of a good slow cooker. An accurate “Low” setting as well as an accurate thermometer are essentials. Done right, using this recipe and a quality chuck roast, will come really close to prime rib flavor and texture at about one third the cost. Adding liquid is unnecessary before cooking and the jus is great. To top it all off, the leftovers freeze well for more dinners and sandwiches. Thanks Sabrina!
Perfect stated, Don. I’m glad you love this recipe so much.
Hi there…this work on a top sirloin roast?
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
If the marbling of the beef is good and even throughout that’s what matters most. If it is really lean it could be very tough.
If your using smaller chuck roast for 3 people how many pounds should I get and what would the cooking time be? Also do you have a recipe for gravy for this?
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
We have a lot more beef sauce recipes since this was posted, but also I would test the roast with a thermometer if possible, I haven’t tested one that size in the slow cooker.
I really wanted this to be good.. it was sliceable and pink. There was nothing tender about this at all as my husband bluntly put it it was tough!
Won’t make agan.
This is great and so easy. I’m trying with frozen roast but net time I’ll try it thawed. I tried this a while ago and it was easy.
Me encanta tus recetas.
gracias
I like my pot roast sliceable not shreadded. Using your recipe will the chuck roast get tinder?
Yes, make sure to let the roast rest for about 10 minutes before slicing it to allow the juices to soak in. Enjoy!
Delicious this is the 3 rd time I’m making it
That’s awesome, Emma! Thanks for the 5 stars.
Is this recipe degrees C or F?
Just tried this today, and unfortunately didn’t work out for me. Ended up being well done as I was waiting for the temperature to rise, I’m thinking it must be the C or F problem
The temperatures for the meat thermometer listed in the recipe are Fahrenheit.
Thank you, will be making this again tomorrow with the correct unit of temperature.
This is my family’s go to recipe which we have at least once every two weeks. The only thing we do different is we leave it in the slow cooker until it gets very tender and almost falls apart. We love it! Thank you!
So glad you all enjoy it so much!
So, Angelica, how long do you leave it in? You sear it first and then let it cook for how long?
I don’t have the type of thermometer that stays inside the crock pot. Can I just take the lid off periodically and stick a thermometer into the meat ?
Yes 🙂
Loved those recipes, thank you very much. I’m going to try them.
love your recipes
can i use a 4 lb. blade roast..??ty
Yes 🙂
Hi!
Just came across this and am INTRIGUED to say the least! 🙂 Very much want to try this but all I have is a shoulder roast and a bottom round roast- will either of those roasts work?
The shoulder roast should work but the bottom round roast doesn’t really have enough fat on it to work with this recipe. I hope you enjoy it!
Never in a million years would I have thought rare roast beef in a crock pot! This is what I did for 5 lb standing rib roast: crock on low while heating 1 cup beef broth on stove and browning meat all sides. Then paint with oil , thyme n pepper. Place in crock ribs down. A meat thermometer is imperative. Mine has a probe on a white attached to a display you set for alarm when it reaches correct temp. For med rare.
It took 3 hrs 15 min on low. Starting with room temp meat….perfect !!!!! Wowzer. Frees up oven space……..Thanks.
So happy you enjoyed! Sounds delicious how you made it!
I have top round can it be substituted
You can, but because it’s a leaner meat, you may want to cook it for less time. It won’t render down the same over the lengthy time.
I made this tonight and it is still very much RAW in the middle. Had to put it back in the slow cooker and Im still waiting for it 🙁
Janine, this is one recipe (since it needs to cook to such a specific temp) that a thermometer is called for in the recipe. Depending on how thick your cut of beef is you have to know by temperature when it is done. The timing is a guideline on this one and the steps are for the method. I wouldn’t guess/eyeball for something this specific. Sorry for any confusion.
The only thing I added was I lined the crockpot with sliced onions. I seared the beef and added what little juices to the crockpot with the roast. Cooked on low for 90 minutes and checked the temperature. Added more cooking time in 20 minute intervals until perfect!
The juices make a wonderful gravy!
So glad it turned out so well!
Do you add water to the recipe?
I don’t. The meat creates it’s own moisture so it’s not needed 🙂
I’m doing a 2.5 lb roast, what is your recommended cooking time on that weight for medium rare to medium center?
I would check it after an hour. You are looking for a temperature rather than a time and slow cookers can run hot so look for 135 (medium rare) or 140 (medium)
Hi. We do not have a slow cooker. We have had “pink meat” at a restaurant and it was delicious.Can pink meat be created using a normal electric cooker.Please say it can and how do you do it.
Kind Regards
Brian
I have a delicious Prime Rib recipe that will get that “pink meat” and it’s cooked in the oven. A little more work but very worth it!
https://dinnerthendessert.com/perfect-garlic-prime-rib/
If the roast is tender and not 5lbs, how long would you cook it for?
It depends on how much smaller the roast is. What you are looking for is an internal temperature of 135 (medium rare) to 140 (medium). Enjoy!
I love your recipes
Made this today and it was very good.Will make it again and try some of your other recipes.Thank you.
Hi! I’ve made this twice now and each time it has been the most perfect beef I’ve ever cooked! Thank you. 🙂
Can lamb be cooked the same way and still be medium rare and sliceable? Fingers crossed you see this before tomorrow!
Yes, I just haven’t tested timing yet. I would recommend sticking with around the same cut or thickness and start with that timing for cook time. Hope this helps! So sorry I’m seeing this much later though.
I have just taken a frozen beef joint from the freezer and as soon as it thaws I will try this recipe for our guests tomorrow.
This recipe looks amazing. I generally buy CAB rump roasts. Is that cut suitable for this recipe? Some comments said their roast was tough. Not sure what cut of meat they used.
Sure 🙂