Crockpot Roast Beef
This easy and flavorful Crockpot Roast Beef transforms a tough cut of meat into a tender, juicy roast perfect for any family meal.
Ingredients
Main Ingredients
- 3 pounds beef roast, trimmed of excess fat Ideal cuts include chuck roast or brisket.
- 15 ounces beef gravy (canned or jarred)
- 0.7 ounces dry Italian dressing mix
- 1 ounce dry ranch dressing mix
- 3/4 cup water
- 1 large onion, sliced To add flavor as a base.
- 5 cups chunked vegetables (optional) Carrots, potatoes, and celery can be added.
- 1 teaspoon cornstarch (optional, for making gravy)
Instructions
Preparation
- Begin by lining the bottom of your slow cooker with the sliced onions.
- If using, add the chunked vegetables on top of the onions.
- Place the trimmed beef roast on top of the onion and vegetable layer.
- In a separate bowl, whisk together the dry Italian dressing mix, dry ranch dressing mix, water, and beef gravy until well combined.
- Pour this mixture evenly over the roast, ensuring it covers the meat well.
Cooking
- Cover the slow cooker and set it to cook on low for about 8 hours.
- Once the cooking time is up, check that the roast is tender enough to shred with a fork.
Gravy Making
- If desired, remove approximately 1.5 cups of the cooking liquid from the slow cooker and place it into a small saucepan.
- Mix 1 teaspoon of cornstarch with 1/4 cup of the reserved liquid until smooth, then add to the saucepan.
- Heat over low, stirring until the mixture thickens, creating a delicious gravy.
Serving
- Slice the roast and arrange it on a platter, drizzling with the homemade gravy.
- Serve alongside vegetables, mashed potatoes, rice, or crusty bread.
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Notes
Let cool completely before storing leftovers in an airtight container. Keeps in the fridge for 3–4 days, or freeze for up to 2-3 months.