Delicious Crockpot Roast Beef Recipe with Tender Vegetables and Rich Gravy
Enjoy melt-in-your-mouth crockpot roast beef made with flavorful gravy and tender vegetables, creating one of the easiest and most satisfying dinners you’ll ever make.
Why This Crockpot Roast Beef Recipe Works
This crockpot roast beef, affectionately known as “To Die For Pot Roast,” has been a beloved recipe since 2008. It requires just a few simple ingredients and can be prepared with or without vegetables, based on your preference. The slow cooker does the hard work, making it perfect for busy weeknights or cozy family dinners.
Though the name might sound playful, this recipe is a family tradition and consistently the most requested dinner, even when kids are picky eaters. Variations of this dish are often called crockpot pot roast or slow cooker roast beef, but this version stands out for its rich flavor and tender texture.
Ingredients You Will Need
For exact measurements and detailed instructions, please refer to the printable recipe at the end of this post.
Ingredient Info and Substitution Suggestions
Beef: The best choice for this recipe is a chuck roast, usually 3 to 4 pounds. You can use any roast of similar size, but chuck roast is preferred for its flavor and tenderness after slow cooking. Trim off as much excess fat as possible to avoid greasy gravy and to ensure the meat falls apart beautifully.
Vegetables: You can make this roast with or without vegetables. If skipping veggies, simply layer sliced onions at the bottom of the crockpot before adding the roast. When adding vegetables like carrots and potatoes, cut them into even sizes to ensure they cook evenly. Note that carrots will impart a sweet flavor to the gravy, which is delicious but something to consider if serving picky eaters.
How to Make Crockpot Roast Beef
Follow these step-by-step instructions with photos to create the perfect crockpot roast beef. For a printable recipe with exact measurements, jump to the recipe section below.
- Line the bottom of your 6-quart crockpot with sliced onions. Add your choice of vegetables on top if using them. Place the beef roast on top of the onion (and vegetables).
- In a bowl, whisk together the dry Italian dressing mix, dry ranch dressing mix, canned beef gravy, and water until smooth. Pour this mixture evenly over the roast and vegetables. Cover and cook on low for 8 hours.
- Once cooking is complete, remove about 1.5 cups of the cooking liquid from the crockpot and transfer it to a small saucepan. In a separate small bowl, mix 1 teaspoon of cornstarch with 1/4 cup of the reserved liquid until smooth. Stir this cornstarch mixture back into the saucepan and cook over low heat until the gravy thickens.
- Serve the roast beef with the cooked vegetables and the rich homemade gravy. If you didn’t cook vegetables in the crockpot, serve with boiled potatoes, gravy, and crusty bread for a complete meal.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For easier reheating, keep the vegetables separate from the meat.
Cooking on low for 7-8 hours yields the most tender results. You can cook on high for about 5 hours if short on time, but the meat may not be as tender. Consider using a programmable slow cooker for precise timing.
Serving Suggestions
If you include vegetables like potatoes and carrots in your crockpot roast, you already have a complete meal. However, pairing it with homemade pull-apart dinner rolls or garlic cheese rolls can elevate the meal even more. For a lighter option, serve with a fresh leafy salad.
This slow cooker roast beef is also fantastic served over creamy mashed potatoes or egg noodles, with the savory gravy drizzled on top for extra flavor.
Leftovers can be shredded and added to salads, burrito bowls, or sandwiches with melted cheese. Alternatively, simply reheat and enjoy as is—the flavors only improve the next day!
More Related Recipes
- Crockpot Beef Stew
- Slow Cooker Pulled Pork
- Crockpot Beef Stroganoff
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Crockpot Roast Beef
Ingredients
- 3 pounds beef roast (3-4 pounds, trimmed of excess fat)
- 15 ounces beef gravy (canned or jarred)
- 0.7 ounce package dry Italian dressing mix
- 1 ounce package dry ranch dressing mix
- ¾ cup water
- 1 large onion, sliced
- 5 cups evenly chunked vegetables (optional)
- 1 teaspoon cornstarch (optional, for gravy)
Things You’ll Need
- 6 qt Crockpot
- Saucepan (if making gravy)
Before You Begin
- Use a 3-4 pound chuck roast trimmed of excess fat for best results. Don’t worry about keeping the meat in large chunks since it will fall apart during cooking.
- You can prepare this roast with or without vegetables. If skipping vegetables, line the crockpot bottom with sliced onions before adding the roast.
- When adding vegetables, cut them evenly to ensure uniform cooking. Carrots add sweetness to the gravy, so consider this if serving picky eaters.
Instructions
- Line the bottom of the crockpot with sliced onions and add vegetables if using. Place the beef roast on top.
- Whisk together beef gravy, Italian dressing mix, ranch dressing mix, and water in a bowl. Pour over the roast and cook on low for 8 hours.
- To make the gravy, remove 1.5 cups of liquid from the crockpot and heat in a saucepan. Mix cornstarch with ¼ cup of this liquid until smooth, then stir back into the saucepan. Cook over low heat until thickened.
- Serve the roast with vegetables and gravy. Enjoy!
Expert Tips & FAQs
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep vegetables separate for easier reheating.
- Cooking on low for 7-8 hours yields the best tenderness. High heat for 5 hours is possible but less ideal.
Freezer Prep:
- Cut meat into large chunks.
- Slice onion and place in a freezer bag.
- Whisk gravy, seasoning packets, and water, then place in a freezer bag.
- Place carrots in a separate freezer bag.
- Seal all bags inside a larger freezer bag, removing air.
Cooking from Frozen:
Remove from freezer and immediately take out of packaging to prevent sticking. Layer ingredients in the crockpot in this order:
- Onions
- Meat
- Carrots
- Gravy mixture
Cook on low for 8-9 hours.
Nutrition
This post was originally published on October 5, 2008, and has been updated with new photos and expert tips. You may recognize it from the older photo shown below.
