Crock Pot Roast Beef Dinner

Crockpot Roast Beef

 Kristina Vanni

Prep: 20 mins
Cook: 7 hrs
Chill: 3 hrs
Total: 10 hrs 20 mins
Servings: 8 servings
Yield: 1 roast
Nutritional Guidelines (per serving)
509 Calories
17g Fat
42g Carbs
47g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 509
% Daily Value*
Total Fat 17g 21%
Saturated Fat 5g 24%
Cholesterol 115mg 38%
Sodium 635mg 28%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 20%
Protein 47g
Calcium 143mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There's no more comforting recipe on earth for a cold and snowy winter night than this easy crock pot 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 sauté the onions and garlic. After that, you just relax and let the crock pot 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)
  • 4 tablespoons vegetable oil (divided)
  • 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
  • 1 1/2 pounds medium red potatoes (halved)
  • 8 ounces baby portobello mushrooms (stems removed and quartered)
  • For Serving: fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Crockpot Roast Beef ingredients
    The Spruce Eats / Kristina Vanni
  2. 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.

    Roast beef covered in salt
    The Spruce Eats / Kristina Vanni
  3. Heat 2 tablespoons of the vegetable oil in the slow cooker on the sauté setting. Cook the roast, turning, until golden brown on all sides. This will take about 10 to 12 minutes. Remove the roast from the slow cooker and set aside. Alternatively, this can be done on the stovetop.

    Browned roast in the crock pot
    The Spruce Eats / Kristina Vanni
  4. Heat the remaining 2 tablespoons of vegetable oil in the slow cooker on the sauté setting or on the stovetop in a skillet. Cook the onion and remaining 2 teaspoons of kosher salt until the onions are softened, about 6 to 8 minutes.

    Onions cooking in the crock pot
    The Spruce Eats / Kristina Vanni
  5. Add the garlic and whole grain mustard. Cook until fragrant, about 1 minute.

    Onions, garlic, and mustard in the crock pot
    The Spruce Eats / Kristina Vanni
  6. 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.

    Beer and spices add to the crock pot
    The Spruce Eats / Kristina Vanni
  7. Switch from the sauté setting to the slow cook setting on high. Stir in the beef broth and freshly ground black pepper.

    Beef broth and pepper added to the crock pot
    The Spruce Eats / Kristina Vanni
  8. Place the seared roast back into the slow cooker.

    Browned roast with other ingredients in the crock pot
    The Spruce Eats / Kristina Vanni
  9. 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.

    Crockpot Roast Beef with vegetables about to be cooked
    The Spruce Eats / Kristina Vanni
  10. Cover and cook on the high setting until roast is very tender and shreds easily, about 7 hours.

    Crockpot Roast Beef
    The Spruce Eats / Kristina Vanni
  11. 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, drizzle with the cooking liquid, and serve immediately.

    Crockpot Roast Beef
    The Spruce / Kristina Vanni
  12. Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.