I love this recipe because it’s incredibly easy and comforting. I find the key to cooking a great roast in the crock-pot is to ensure you do not introduce too much liquid. Only a small amount of gravy with the addition of onions, mushrooms and herbs for flavor is needed. Serve with mashed potatoes and vegetables for a hearty meal.
The savory mushrooms add a great deal of flavor and moisture on their own to the beef. The low and slow heat of the crock-pot cooks the beef until it is fork tender and melts away. After the roast is done, to make gravy, I skim as much fat as possible from the stock liquid left in the crock-pot. I strain the desired amount of stock into a pot and add the remaining gravy left over in the can or jar. I find this is enough to thicken the juices remaining. Season it with salt and pepper to your taste.
For gravy, I like Heinz Homestyle Beef Gravy which you can find a any major grocery store or purchase through Amazon Pantry (link below). If you’re gluten-free, check your grocer for a gluten-free gravy. McCormick offers a couple of gluten-free varieties now, including McCormick Gluten-Free Brown Gravy.
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Easy crock-pot roast beef
- 2 lbs boneless beef chuck roast
- 2 tbsp olive oil
- 4 cloves garlic
- sea salt and fresh ground pepper generous pinch of each
- 3 sprigs fresh rosemary
- 1 dried bay leaf
- 1 12 oz can or jar beef gravy
- 1/2 onion sliced, (about 3/4 cup)
- 1 cup mushrooms quartered
Remove the skins from the garlic. Smash two of the cloves of garlic and set aside. Thinly slice the other two cloves. Pat the roast dry and season both sides with a generous pinch of salt and pepper. Make small slits all over the roast and insert the slices of garlic into these slits.
Heat the olive oil in a non-stick skillet on high. Sear all sides of the roast until browned. Transfer the roast to the crock-pot. Add the remaining garlic, bay leaf, rosemary, onion, mushrooms and half of the gravy. Reserve the other half for gravy later.
Cover and cook on high for approximately 40 minutes. Reduce the temperature to low and cook for another 5 – 6 hours or until the meat is fork tender and falls apart. Remove the rosemary and bay leaf and discard. Transfer the roast, onions and mushrooms to a platter and lightly cover with foil.
To make gravy, skim as much fat as possible from the stock liquid in the crock-pot. Strain your desired amount of stock into a pot and add the remaining gravy. Heat the gravy and season with salt and pepper to taste.