Crockpot roast beef is a sliceable roast, not a shredded one. A bottom round roast is seared, seasoned with garlic and herbs, and cooked gently in beef broth until tender enough to slice. The cooking liquid becomes an au jus for spooning or dipping.
Use it for Sunday dinner, then slice leftovers thin for the best roast beef sandwiches.
Why You Will Love This Crockpot Roast Beef
- Sliceable roast. Great for dinner and sandwiches.
- Budget friendly. Bottom round is an affordable cut.
- Built-in au jus. From the cooking liquid.
- Meal prep. Better than deli roast beef.
Ingredients for Crockpot Roast Beef
- Bottom round roast: 3 lb (1.4 kg). Eye of round or top round also work.
- Seasoning: Garlic, thyme, rosemary, salt and pepper.
How to Make Crockpot Roast Beef
Step 1: Season
Rub the roast with the salt, pepper, garlic powder, thyme and rosemary.
Step 2: Sear
Sear in the oil in a hot skillet until browned on all sides.
Step 3: Slow cook
Add the onion and garlic to the slow cooker, set the roast on top, and pour in the broth and Worcestershire. Cover and cook on LOW for 6 to 7 hours until tender enough to slice.
Step 4: Rest and slice
Rest 15 minutes, then slice thinly across the grain.
Step 5: Make the au jus
Strain the liquid, skim the fat, and serve warm with the beef.
Tips for the Best Crockpot Roast Beef
- Slice against the grain. It makes lean round roast tender.
- Want it pink? For a medium-rare center, cook on LOW and pull the roast at 130 to 135°F (usually 2 1/2 to 3 1/2 hours). Use a thermometer.
- Chill for deli slices. Refrigerate the roast, then slice paper-thin.
- Keep slices in the jus. They stay juicy.
What to Serve with Crockpot Roast Beef
Serve with crockpot mashed potatoes and roasted vegetables, or make French dip sandwiches with the au jus.
Easy Variations
- French dip. Serve on toasted rolls with provolone and jus for dipping.
- Horseradish. Serve with horseradish cream sauce.
- Onion soup. Add 1 packet onion soup mix.
How to Store and Reheat
Refrigerate slices in the jus up to 4 days or freeze up to 3 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large airtight food storage container: for leftovers and freezer portions.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Crockpot Roast Beef
Ingredients
Method
- Rub the roast with the salt, pepper, garlic powder, thyme and rosemary.
- Sear in the oil in a hot skillet until browned on all sides.
- Add the onion and garlic to the slow cooker, set the roast on top, and pour in the broth and Worcestershire. Cover and cook on LOW for 6 to 7 hours until tender enough to slice.
- Rest 15 minutes, then slice thinly across the grain.
- Strain the liquid, skim the fat, and serve warm with the beef.
Notes
Crockpot Roast Beef FAQ
What is the best cut for crockpot roast beef?
Bottom round, top round or eye of round for a sliceable roast. Use chuck if you want shredded beef.
How long does roast beef take in a crockpot?
About 6 to 7 hours on LOW for tender, well-done slices, or 2 1/2 to 3 1/2 hours on LOW for medium-rare (130 to 135°F).
How do you keep roast beef from drying out?
Do not overcook lean cuts, slice against the grain, and store slices in the jus.
Can I use roast beef for sandwiches?
Yes. Chill it and slice thinly for the best sandwiches.
