|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no more comforting recipe on earth for a cold and snowy winter night than this easy crockpot roast beef dinner. The aroma that drifts through your house as this recipe cooks is simply intoxicating. It is a complete one-pot meal that is prepared entirely in the slow cooker. At the beginning of the day, you will only need to dedicate a few minutes of prep time to sear the roast and saute some of the vegetables. After that, you just relax and let the crockpot do all the heavy lifting. The result is a roast that is so tender, it practically melts in your mouth!
- 1 4-pound boneless beef chuck roast, trimmed
- 3 tablespoons plus 2 teaspoons kosher salt, divided use
- 4 tablespoons vegetable oil, divided use
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1 cup dark beer
- 1 teaspoon dried marjoram leaves
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup beef broth
- 1 teaspoon freshly ground black pepper
- 1 (16-ounce) package baby carrots
- 11/2 pounds medium red waxy potatoes, halved
- 8 ounces baby bella mushrooms, stems removed and quartered
- Chopped parsley (for serving)
Gather the ingredients.
Season the boneless beef chuck roast with 3 tablespoons of the salt. Rub the salt into the grain and cover all sides. Wrap the roast tightly in plastic and chill at least 3 hours and up to 3 days.
Heat 2 tablespoons of the vegetable oil in the slow cooker on the sauté setting. Cook the roast, until golden brown on all sides. This will take about 10 to 12 minutes. Remove the roast from the slow cooker and set aside.
Heat the remaining 2 tablespoons of vegetable oil in the slow cooker on the sauté setting. Cook the onion and remaining 2 teaspoons of kosher salt until the onions are softened, about 6 to 8 minutes.
Add the garlic and whole grain mustard. Cook until fragrant, about 1 minute.
Add the beer, marjoram, thyme, and bay leaf. Cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes.
Switch from the sauté setting to the slow cook setting on high. Stir in the beef broth and freshly ground black pepper.
Place the seared roast back into the slow cooker.
Arrange the carrots, potatoes, and mushrooms around roast. It will appear as if there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.
Cover and cook on the high setting until roast is very tender and shreds easily, about 7 hours.
When ready to serve, transfer the roast to a cutting board and slice against the grain.
Divide the vegetables among plates and arrange sliced roast on top. Garnish with parsley and serve immediately.
Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.