It’s been ages since I made a beef roast in the crock pot, but this weekend was completely insane and I needed to make something that would cook itself. Side note – why in the world do I not use my crock pot more often?? I should! Because all day long my house smelled delicious and domestic, and my husband has this weird fascination with the slow cooker that makes him want to help with dinner. Haha. Seriously – he did at least 90% of the work for this meal.
I’m also going to take a minute to say, I did not treat this meal like a pro blogger. In all seriousness… I know food photos look delicious, but with everything going on this weekend, I just didn’t have the heart to say, “no one touch the food until I get photos!” We had a real meal with (only a couple) photographic interruptions. ;) I’d skip sharing the recipe because these aren’t foodie-quality photos, but it’s seriously such a great recipe that I really do want to share. It makes for amazing leftovers. These are the leftovers, literally.
This one takes 4-5 hours on high, or all day on low. You’ll want to bake up some potatoes on the side – when I’ve tried crock-potting it all together, they just fall apart so I do the meat and veggies only in the slow cooker.
- 2-3 lb. beef chuck roast or rump roast
- 16 oz. beef stock
- 1 big onion
- 2 cloves fresh garlic
- 2 Tbsp. olive oil
- 3-4 ribs of celery
- 1 lb. baby carrots
- 2 Tbsp. rosemary
- 1 Tbsp. thyme
- Salt & Pepper to taste
- Prep your veggies by slicing the celery, dicing the onion, and mincing your garlic.
- Get a decent brown on your roast first (because slow-cooked beef often comes out gray-looking). Just pop it in the broiler on a foil-lined baking sheet for 3-4 minutes a side.
- Now, I have always been taught that to bring out the best flavor in garlic, you've GOT to saute it, you can't just toss it in. So I saute the onion and garlic together in oil on medium for a couple minutes, until the onions turn translucent. It's an extra pan, but it will jump-start the heavenly smells going in your house and it just takes a couple minutes!
- Then, I add the whole mix to the crock pot. Beef roast, stock, veggies, seasoning, onion-and-garlic mix. Cook it on high for 4-5 hours, or on low all day (8 hours or so).
- When the beef is tender, it's ready - just slice it up and serve it alongside baked potatoes or rolls.
As with any respie and slow-cooker recipes especially, you can make any adjustments to the recipe you like. We enjoy the rosemary, thyme and garlic, but you can certainly add or omit the flavors that your family prefers.
This looks so yummy! I bought a ton of rosemary at the bulk store, so this will be a great way to use it.
This sounds amazing!! Thanks for sharing!!
This looks amazing, I almost wish I ate meat :) I will be using this for guests though!
I had several house guests this weekend, so I made a beef roast (actually 2) in the crock pot while we were at church Sunday morning. I included the garlic, but next time I’m adding rosemary. It’s one of my favorite herbs. Thanks
Wow, this looks great! Your crock pot can come over to my house and cook dinner (by itself) for me and my crew any day! ;)