Slow Cooker Beef Roast

Slow Cooker Beef Roast

No-fuss, amazingly fall-apart beef roast made in your slow cooker.  The vegetables are so tender and the gravy is perfect for drizzling over the entire meal.

Yields: 8 servings

  • 1 (3 to 3 1/2 pound) boneless chuck roast or round roast (rump roast)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups beef broth
  • 1/2 cup balsamic vinegar
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 pounds small Yukon gold potatoes
  • 3 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 tsp. minced garlic
  • 2 tsp. dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch with 1/4 cup water (whisk together for after cooking)

Directions:

  1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
  2. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
  3. In a medium bowl, whisk together beef broth, balsamic vinegar, flour, tomato paste, and Worcestershire; set aside.
  4. Place potatoes, carrots, celery, onion, garlic, thyme, and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
  5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
  6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
  7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids and bay leaf. Skim any remaining fat from surface and discard.
  8. Make a slurry of 2 Tbsp. cornstarch with 1/4 cup water, whisk until smooth.
  9. Bring strained gravy boil and slowly add in the cornstarch slurry; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes.
  10. Season with salt and pepper, to taste.
  11. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.