One of my favorite comfort foods is a roast beef dinner. Mashed potatoes, corn, carrots, rich beef gravy and rolls. It doesn’t get much better than that in my book. Here is my way of doing this slow cooker roast beef dinner so you can throw this in the slow-cooker in the morning, and come home to a fork-tender roast beef. All you have left to do is mash the potatoes, heat up some corn, and mix the gravy. It doesn’t get much easier than that!
I have another post here on OWYD for an oven-roasted roast beef. It is almost identical to this one, but I typically don’t cook the potatoes in with the roast when I use my oven.
Start by browning your beef in a hot pan. I like using my cast iron pan for this, but any will work. Heat your pan up well with a few tablespoons of oil in it. Season your roast with salt, pepper, seasoning salt, garlic salt, and onion powder.
Don’t move the roast until you can smell the beef. Its a sure sign it’ll be brown on the bottom. Flip it over and brown the other side.
Chop up a large onion and put it in the bottom of your slow cooker.
Put the browned roast on top of them. Add 1.5 cups of red wine to your pan that your browned the roast in and allow to simmer, deglazing the pan, for about 1 minute. Pour over the roast and onions.
Place some peeled carrots around the roast, and then peel, wash, and cut up some potatoes. Put them on top of the roast.
Cover the slow cooker and let it work its magic! Cook for 4-6 hours on medium/high, or 6-8 hours on low. Take out the potatoes when cooked through and soft, mash with some salt, garlic powder (or roasted garlic if you have some around!) butter, sour cream, and milk or half and half. Refrigerate until the roast is completely cooked and fork tender.
When the roast is completely cooked, remove the juices from the bottom of the crock pot. I suggest cooking on low if you will be gone away from home for a full work-day. You don’t want to come home to a dry slow-cooker! After you remove the juices place them in a pan and simmer. Whisk in a simple roux (you can use the traditional butter/flour roux, or if you are pressed for time you can mix some flour with cold water and thicken that way. If you are gluten intolerant, corn-starch will work as well.) Cook until thickened to your liking, and season to taste. You may want to add some salt and pepper to the gravy.
Serve with your mashed potatoes, corn, and some fresh bread.
- 3-4 pounds chuck roast, shoulder cut
- 1 1/2 cups red wine
- 1/2 cup beef stock
- 8 potatoes, peeled, cut in half, and washed
- 6 large carrots
- 1/2 cup butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt & pepper (to taste!)
- 1/2 cup sour cream
- 1/4-1/2 cup milk or half and half
- Season roast with salt, pepper, seasoning salt, and onion powder. Brown both sides in a hot pan with a few TBSP of oil.
- Cut up a large onion and put in bottom of the slow cooker. Place browned roast on top of onions.
- Deglaze pan with 1.5 cups of red wine. Simmer for 1 minute and pour over roast/onion in slow cooker.
- Place carrots around roast and potatoes on top of the carrots. Cover slow cooker and cook on low for 8-9 hours.
- Remove potatoes and mash with milk, butter, sour cream, salt, pepper, and garlic powder. Keep warm.
- Remove liquid from slow cooker and bring to a simmer in a pan. Thicken with roux and serve over roast and mashed potatoes.