Slow Cooker Roast Beef

Slow Cooker Roast Beef will have your mouth watering right up until mealtime! Cooked low and slow, this tender beef is seasoned perfectly with fresh rosemary, creating the most amazing aroma in your kitchen! Pair a slice of roast beef with mashed potatoes and veggies for a simple, traditional meal for special occasions or even just a weeknight.

What’s To Love About This Recipe 

• This traditional roast doesn’t have to be reserved for Sundays! It’s simple enough to prepare for any day of the week but is also an elevated meal that could work for holiday meals and special gatherings.
• With the slow cooker, preparing a delicious roast does not have to take lots of effort! All you need is a few minutes to brown it to develop a seasoned crust. Then, set it and forget it for the rest of the day.
• This slow cooker version of roast beef is the best choice to ensure the meat doesn’t turn out tough or chewy. You can cook it low and slow until it is perfectly tender.
• Roast beef from a round roast is a nice cut for slow cooking because it has minimal fat and won’t be greasy at the end. With just a few added seasonings, oil, and a splash of balsamic vinegar, you can achieve an incredibly delicious roast with little effort!

Ingredients Needed 

• Round beef roast – I use a 2-pound eye of round beef roast in my 4-quart multicooker. I like a less fatty cut of beef for this recipe, which is what you get with the eye of round. Other options that will work are top round, bottom round, or you could even go with a rump roast.
• Olive oil – Use some olive oil to help brown the meat and create a seasoned crust that keeps the meat tender and juicy. 
• Fresh rosemary – Use 3 stalks of fresh rosemary and remove the leaves to chop up for the seasoning.
• Minced garlic – Minced garlic is an easy addition and adds texture to the seasoning rubbed on the roast. 
• Sea salt – Sea salt also adds some extra texture to the seasoning rub.
• Fresh ground pepper– Use a pepper grinder to crush peppercorns or coarse pepper for a burst of fresh spice.
• Balsamic vinegar – Use balsamic vinegar to get all the browned bits from the pan or multicooker, and add every bit of delicious leftover glaze!

Note: While the general serving “rule” is about ½ pound of boneless roast per person, I find you can estimate slightly less, especially considering extra side dishes and whether or not you are feeding kids. I always like to have some leftover roast for my family. Since we usually have 3 people eating dinner on any given night, a 2-3 pound roast is perfect. 

How To Make Slow Cooker Roast Beef

1. Rub the roast all over with olive oil.

2. Strip rosemary leaves from the stalk, then chop. Combine the chopped leaves with garlic, sea salt, and pepper.
3. Rub the seasonings around the outside of the roast to form a crust.

4. Preheat a skillet or multicooker to 400 ℉.
5. Add the roast and sear on each side until lightly browned (4-6 minutes).

6. Deglaze the pan with balsamic vinegar and transfer all contents to the slow cooker.

7. Cover and cook on low for 8-9 hours.
8. Remove the roast from the slow cooker and let it rest for 15-30 minutes, then slice to serve.

Recipe Substitutions and Variations

• Other meat cuts that work well for this roast beef recipe are top round, bottom round, or a rump roast.
• Try swapping out the fresh rosemary for other favorite fresh herbs like thyme or sage.
• Add some root veggies like roughly chopped carrots or parsnips to cook with the beef. Be sure not to overcrowd the slow cooker – the vegetables should fit comfortably around the roast.
• If you’d like to make gravy to serve with the roast beef, save the cooking liquid, heat it, and whisk it with cornstarch or your preferred flour until it reaches the right thickness.

How To Serve Slow Cooker Roast Beef

In my family, we’re accustomed to a holiday roast for all of our special occasions. Maybe you’ll want to try this recipe for your gatherings, too!

Whether a fancy dinner or just a weeknight, a potato or veggie side is a must. Try Slow Cooker Creamy Garlic Mashed Potatoes or Slow Cooker Gratin Potatoes with a veggie like Lemon Pepper Roasted Asparagus. Add some toasty bread and a side salad if you like!

Leftover roast beef will also be delicious on cold sandwiches or toasted sandwich melts with a sharp or smoky cheese and a rustic mustard. 

Storing and Reheating

Store leftover roast beef in an airtight container in the fridge for up to 3-4 days. Freeze sliced roast beef in a sealed container for up to 3 months.

Reheat in a skillet on low or in the microwave on low power so it does not overcook. If needed, add a bit of water or broth to keep the meat moist while it reheats.

Slow Cooker Roast Beef

Jennifer Draper

Slow Cooker Roast Beef will have your mouth watering right up until mealtime! Cooked low and slow, this tender beef is seasoned perfectly with fresh rosemary, creating the most amazing aroma in your kitchen! Pair a slice of roast beef with mashed potatoes and veggies for a simple, traditional meal for special occasions or even just a weeknight.

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Prep Time 30 minutes mins

Cook Time 9 hours hrs

Resting Time 30 minutes mins

Total Time 9 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 194 kcal

Equipment

• Skillet
• multicooker or slow cooker

Ingredients

  

1x2x3x

• 2 pound eye of round beef roast or rump roast if preferred
• 2 tablespoons olive oil
• 3 stalks fresh rosemary
• 4 teaspoons minced garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon balsamic vinegar

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Instructions

 

• Rub roast all over with olive oil.
• Strip rosemary leaves from stalk, then chop. Combine chopped leaves with garlic, sea salt, and pepper.
• Rub seasonings around outside of roast to form a crust.
• Preheat skillet or multicooker to 400 ℉.
• Add roast and sear on each side until lightly browned (4-6 minutes).
• Deglaze pan with balsamic vinegar and transfer all contents to slow cooker.
• Cover and cook on low for 8-9 hours.
• Remove roast from slow cooker and let rest for 15-30 minutes, then slice to serve.

Notes

• Store in the fridge for up to 3 days and in the freezer for up to 3 months. Reheat with a splash of liquid as needed to keep the meat moist.
• Cook to 145 ℉ for medium or 150 ℉ for medium-well. Keep in mind, for slow cooking, judge doneness more by the tenderness of the meat and cook longer if needed.
• If the roast is still tough, cook until it is easy to shred (usually around 205 ℉.)

Nutrition

Calories: 194kcalCarbohydrates: 1gProtein: 25gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 355mgPotassium: 399mgFiber: 0.1gSugar: 0.3gVitamin A: 12IUVitamin C: 1mgCalcium: 27mgIron: 2mg

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Important nutritional disclaimer

Slow Cooker Roast Beef FAQs 

• What is the best cut of meat for a slow cooker roast beef? The best meat for slow cooker roast beef will have some fat, and be somewhat lean. The best options are a type of round roast, such as top round, bottom round, or eye of round (what I chose), or you could use a rump roast.
• What should you do if the roast beef is still tough after slow cooking? If the roast beef is still tough, it has not cooked long enough. Beef will become shreddable at about 205 ℉, so give it another 30 minutes to an hour of cooking and test it again.
• Can slow cooker roast beef be cooked on high instead of low? You can cook roast beef on high, but it may not turn out as tender and tends to dry out a bit faster. For best results, cook the meat on low for 8-9 hours.
• Do you need liquid in a slow cooker for roast beef? You should not need much liquid to slow-cook meat. For this recipe, you will only need the small amount of balsamic vinegar to deglaze the pan. In general, adding liquid depends on the type of meat and the desired texture and result.

More Slow Cooker Beef Recipes

• Slow Cooker Corned Beef
• Slow Cooker Meatloaf
• Slow Cooker Beef Tips (With Gravy!)
• Slow Cooker Bottom Round Roast
• Beer Glazed Brisket In The Slow Cooker
• Slow Cooker Swiss Steak Recipe
• Slow Cooker London Broil