20 Savory Beef Roast Crock Pot Recipes Delightful

Craving hearty, melt-in-your-mouth beef roast but short on time? Your trusty crock pot is here to save the day! From cozy Sunday dinners to effortless weeknight meals, these 20 savory beef roast recipes are packed with flavor and designed for real-life cooking. Whether you’re a slow-cooker pro or just getting started, get ready to transform humble ingredients into mouthwatering comfort food—one delicious recipe at a time.

Classic Slow Cooker Beef Roast with Vegetables

This melt-in-your-mouth beef roast cooks low and slow with hearty veggies for a fuss-free dinner that tastes like Sunday supper at grandma’s.

Ingredients:

• 3 lb chuck roast (trimmed of excess fat)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 lb baby potatoes (halved)
• 3 large carrots (cut into 2-inch chunks)
• 1 yellow onion (sliced)
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch (mixed with 2 tbsp cold water, for thickening)

Instructions:

1. Pat the chuck roast dry with paper towels. Heat 1 tbsp olive oil in a skillet over medium-high. Sear the roast for 3–4 minutes per side until deeply browned.
2. Transfer the roast to a slow cooker. Sprinkle evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried thyme.
3. Arrange baby potatoes, carrots, and onion around the roast. Pour in 2 cups beef broth and 2 tbsp Worcestershire sauce.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork.
5. Remove the roast and veggies to a platter. Stir the cornstarch slurry into the slow cooker juices, then cook on HIGH for 10 minutes until thickened. Serve gravy over the roast.

The long cook time transforms the chuck roast into buttery-soft perfection, while the veggies soak up all the rich, savory flavors. Tip: For extra depth, add a splash of red wine to the broth!

Garlic Herb Crock Pot Beef Roast

This melt-in-your-mouth roast is a hands-off dinner dream, infused with rich garlic and aromatic herbs that fill your kitchen with cozy comfort.

Ingredients:

• 3–4 lb beef chuck roast
• 1 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 6 garlic cloves, minced
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 lb baby potatoes, halved
• 3 large carrots, chopped into 2-inch pieces

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear the beef chuck roast on all sides until deeply browned (about 4 minutes per side). Transfer to a 6-quart crock pot.
2. Sprinkle the roast evenly with 1 tbsp kosher salt, 1 tsp black pepper, 6 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme, pressing the seasonings into the meat.
3. Pour 1 cup beef broth and 1 tbsp Worcestershire sauce around the roast. Scatter baby potatoes and carrots around it.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork.

The slow simmer transforms the garlic and herbs into a fragrant gravy that clings to every tender bite—no extra thickening needed!

Tip: For extra depth, deglaze the skillet with a splash of red wine after searing and add it to the crock pot.

Red Wine Braised Beef Roast

This rich, melt-in-your-mouth beef roast simmers low and slow in a velvety red wine sauce—perfect for impressing guests or treating yourself to a cozy Sunday supper.

Ingredients:

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions:

1. Preheat oven to 325°F. Pat the beef dry, then season all over with 1 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the beef until deeply browned (5 minutes per side). Transfer to a plate.
3. Add onion and cook until softened (5 minutes). Stir in garlic and cook 30 seconds. Pour in 2 cups red wine, scraping up browned bits, then simmer 3 minutes.
4. Whisk in 1 cup beef broth and 2 tbsp tomato paste. Add thyme, bay leaves, and return beef to the pot. Cover and braise in the oven for 3 hours until fork-tender.
5. Discard thyme and bay leaves. Skim excess fat if desired, then shred beef slightly in the pot to soak up the luxurious sauce.

The wine reduces into a glossy, umami-packed glaze that clings to every tender bite—no fancy reductions required!

Tip: For deeper flavor, marinate the beef in 1 cup of the wine (plus 1 tbsp oil and the salt/pepper) overnight in the fridge before cooking.

BBQ Beef Roast with Sweet Potatoes

This hearty one-pan wonder delivers smoky-sweet comfort with minimal fuss—just toss everything together and let the oven do the work.

Ingredients

• 3 lbs beef chuck roast
• 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 1/3 cup BBQ sauce (plus extra for serving)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 325°F. In a small bowl, whisk together 1/3 cup BBQ sauce, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place beef chuck roast in a large roasting pan. Arrange sweet potatoes around it. Pour sauce mixture over everything, turning the roast to coat and tossing the potatoes.
3. Cover tightly with foil and roast for 2.5 hours. Uncover, spoon pan juices over the roast, and cook for another 30 minutes until the beef shreds easily with a fork.
4. Let rest for 10 minutes before slicing. Serve with extra BBQ sauce.

The magic here? The sweet potatoes caramelize in the beef drippings, soaking up all that rich flavor while keeping their creamy texture.

Tip: For deeper smokiness, swap regular paprika for chipotle powder—just reduce to 1/2 tsp to keep the heat in check.

Beef Roast with Mushroom Gravy

This cozy beef roast with rich mushroom gravy is the kind of Sunday dinner that makes the whole house smell incredible—tender meat and earthy mushrooms simmered in a savory sauce you’ll want to pour over everything.

• 3–4 lb beef chuck roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme

1. Preheat oven to 325°F. Pat the beef dry, then rub all over with 1 tsp salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear the beef until deeply browned, about 5 minutes per side. Transfer to a plate.
3. Add onion and mushrooms to the pot; cook 5 minutes until softened. Stir in garlic and 2 tbsp flour, cooking 1 minute until fragrant.
4. Pour in 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tsp thyme, scraping up any browned bits. Return beef to the pot, cover, and braise in the oven for 3 hours until fork-tender.
5. Skim excess fat from the gravy, then slice the beef and serve drizzled with the mushroom gravy.

The slow braise turns the beef melt-in-your-mouth tender, while the mushrooms add a deep umami richness to the gravy—no fancy techniques required, just patience and a hungry crowd.

Tip: For extra flavor, toss in a splash of red wine with the broth.

Slow Cooker Italian Beef Roast

This melt-in-your-mouth Italian beef roast is a set-it-and-forget-it dream, with tender meat and rich, garlicky flavors that’ll have your kitchen smelling like a trattoria.

Ingredients

• 3–4 lb beef chuck roast
• 1 tbsp olive oil
• 1 cup beef broth
• 1/2 cup pepperoncini juice (from the jar)
• 1/4 cup sliced pepperoncini peppers
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 garlic cloves, minced
• 1 large onion, thinly sliced

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high. Sear the beef chuck roast on all sides until browned (about 3–4 minutes per side). Transfer to a slow cooker.
2. Add 1 cup beef broth, 1/2 cup pepperoncini juice, 1/4 cup sliced pepperoncini peppers, 1 tbsp Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 4 minced garlic cloves, and sliced onion to the slow cooker, arranging them around the roast.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat shreds easily with a fork.
4. Shred the beef directly in the slow cooker, letting it soak up the juices. Serve on crusty rolls or over mashed potatoes.

The tangy pepperoncini juice and slow simmer create a bold, zesty gravy that makes this roast unforgettable.

Tip: For extra flavor, toast your rolls with provolone cheese before piling on the beef!

Honey Garlic Beef Roast with Carrots

This melt-in-your-mouth roast balances sweet honey, savory garlic, and tender carrots for a cozy one-pan meal that’ll have everyone asking for seconds.

Ingredients:

• 3 lbs beef chuck roast
• 1 lb carrots, cut into 2-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 325°F. Pat the beef dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Sear the beef for 4 minutes per side until deeply browned. Transfer to a plate.
3. Add carrots to the pot and cook for 3 minutes. Stir in 1/3 cup honey, minced garlic, 2 tbsp soy sauce, 1 tbsp vinegar, and 1 tsp thyme. Return beef to the pot, spooning sauce over it.
4. Cover and roast for 2.5–3 hours until beef shreds easily with a fork. Baste halfway through.

The magic here? The honey caramelizes into a sticky glaze while the low-and-slow cook turns the beef fork-tender without drying out.

Tip: For extra richness, reduce the pan juices on the stovetop for 5 minutes after roasting.

Beef Roast with Onion Soup Mix

This hearty beef roast gets a flavor boost from pantry staples, delivering tender meat and a rich, savory gravy with minimal effort.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 1 (1-oz) packet dry onion soup mix
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks

Instructions:

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 4 minutes per side.
2. Sprinkle 1 packet onion soup mix, 1 tsp garlic powder, and 1 tsp black pepper evenly over the roast. Pour in 1 cup beef broth and 2 tbsp Worcestershire sauce, scraping up any browned bits.
3. Arrange the potatoes and carrots around the roast. Cover and transfer to the oven. Bake for 3–3.5 hours until the meat shreds easily with a fork.
4. Let rest for 10 minutes before slicing. Serve with the vegetables and pan juices.

The onion soup mix creates a deeply flavorful crust on the roast, while the slow cooking ensures melt-in-your-mouth tenderness. Tip: For extra richness, stir a pat of butter into the pan juices before serving.

Spicy Chipotle Beef Roast

This smoky, spicy beef roast is a showstopper—tender, deeply flavored, and just the right amount of heat to wake up your taste buds.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 2–3 chipotle peppers in adobo, minced (plus 1 tbsp adobo sauce)
• 1 cup beef broth
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 325°F. Pat the beef chuck roast dry with paper towels.
2. In a small bowl, mix together 1 tbsp kosher salt, 1 tsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp cumin, 1 tsp garlic powder, and 1 tsp onion powder. Rub the mixture all over the roast.
3. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4–5 minutes per side.
4. Remove the pot from heat. Scatter minced chipotle peppers and 1 tbsp adobo sauce around the roast, then pour in 1 cup beef broth and 2 tbsp apple cider vinegar.
5. Cover and transfer to the oven. Roast for 3–3½ hours, basting occasionally, until the meat shreds easily with a fork.
6. Let rest for 15 minutes before slicing or shredding. Serve with the rich, smoky pan juices.

The magic here? The chipotle peppers add a slow-building heat and smokiness that melds perfectly with the sweet-spiced crust. Tip: For extra depth, blend the pan juices with a splash of broth and reduce on the stovetop for a glossy finishing sauce.

Beef Roast with Balsamic Glaze

This melt-in-your-mouth beef roast gets a glossy, tangy-sweet finish from a simple balsamic reduction—perfect for impressing guests without fuss.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 3 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Pat the beef roast dry, then rub all over with 1 tbsp olive oil. Sprinkle evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Heat remaining 1 tbsp olive oil in a Dutch oven over medium-high. Sear the roast for 4 minutes per side until deeply browned. Remove from heat.
3. Pour in 1 cup beef broth, scraping up browned bits. Add 3 rosemary sprigs, then return the roast to the pot. Cover and bake for 3 hours until fork-tender.
4. Meanwhile, simmer 1/2 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp Dijon mustard in a small saucepan over medium-low for 10 minutes until thickened to a syrup.
5. Brush half the glaze over the roast and bake uncovered for 15 minutes. Slice and drizzle with remaining glaze.

The vinegar’s sharpness cuts through the rich beef, while the honey caramelizes into a sticky, restaurant-worthy crust.

Tip: For extra depth, deglaze the Dutch oven with 1/4 cup red wine before adding the broth.

Crock Pot Beef Roast with Root Vegetables

This hearty, hands-off dinner fills your kitchen with cozy aromas while tender beef and sweet root veggies melt into perfection.

Ingredients:

• 3 lb chuck roast
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 medium parsnip, cut into 1-inch slices
• 1 small yellow onion, thickly sliced
• 3 cloves garlic, smashed
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Pat the chuck roast dry with paper towels. Heat 2 tbsp olive oil in a skillet over medium-high. Sear the roast for 4 minutes per side until deeply browned, then transfer to a 6-quart slow cooker.
2. Add baby potatoes, carrots, parsnip, onion, and garlic around the roast. In a bowl, whisk together 1 cup beef broth, 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, 1 tsp thyme, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper. Pour over the meat and vegetables.
3. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the beef shreds easily with a fork.
4. Skim excess fat from the juices if desired, then serve the roast and vegetables drizzled with the cooking liquid.

The slow braise transforms tougher cuts into buttery-soft beef, while the parsnip adds a subtle earthy sweetness that balances the rich broth.

Tip: For deeper flavor, refrigerate the roast overnight in its juices and reheat before serving—the broth thickens beautifully.

Beef Roast with Creamy Horseradish Sauce

Nothing says comfort like a tender beef roast paired with a zesty horseradish sauce—perfect for Sunday dinners or impressing guests without the fuss.

Ingredients:

• 1 (3-4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• 1/2 cup sour cream
• 2 tbsp prepared horseradish (not drained)
• 1 tbsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 325°F. Pat the beef roast dry, then rub with olive oil. Sprinkle evenly with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder.
2. Heat a large Dutch oven over medium-high. Sear the roast on all sides until deeply browned, about 4 minutes per side. Pour in 1 cup beef broth, cover, and transfer to the oven. Roast for 3–3.5 hours until fork-tender.
3. Meanwhile, whisk together 1/2 cup sour cream, 2 tbsp horseradish, 1 tbsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 1 tbsp chives. Chill until serving.
4. Let the roast rest for 15 minutes before slicing. Serve with the creamy horseradish sauce drizzled over top.

The magic here? The horseradish sauce cuts through the richness of the beef with a bright, tangy kick—no gravy required.

Tip: For extra flavor, toss halved baby potatoes and carrots into the Dutch oven during the last hour of roasting.

Slow Cooker Beef Roast with Red Potatoes

This hearty, no-fuss roast cooks low and slow until the meat is fall-apart tender and the potatoes soak up all the rich flavors.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 1.5 lbs small red potatoes, halved
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Sear the beef chuck roast on all sides until deeply browned (about 4 minutes per side). Transfer to a 6-qt slow cooker.
2. Add 1.5 lbs red potatoes and 1 sliced onion around the roast. Sprinkle with 4 minced garlic cloves, 1 tsp thyme, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper.
3. Whisk together 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp tomato paste; pour over the roast.
4. Cover and cook on LOW for 8–9 hours (or HIGH for 5–6 hours) until the beef shreds easily with a fork.

The magic here? The potatoes turn buttery-soft while absorbing the savory juices from the roast, making every bite deeply satisfying.

Tip: For extra flavor, deglaze the skillet with a splash of broth after searing and add those browned bits to the slow cooker.

Beef Roast with Thyme and Rosemary

This herb-crusted beef roast is a showstopper for Sunday dinners, with fragrant rosemary and thyme infusing every juicy bite.

Ingredients:

• 1 (3–4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 1 cup beef broth

Instructions:

1. Preheat oven to 325°F. Pat the beef roast dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, 1 tsp pepper, and 4 minced garlic cloves. Rub the mixture evenly over the roast.
3. Place the roast in a Dutch oven or roasting pan. Pour 1 cup beef broth around (not over) the meat.
4. Cover and roast for 3 hours, basting every hour, until fork-tender. Uncover and broil for 5 minutes to crisp the crust if desired.

The slow roasting melts the connective tissue into buttery tenderness, while the herb crust forms a savory crackle—no fancy searing required!

Tip: Save the pan juices to drizzle over mashed potatoes or stir into gravy.

Beef Roast with Caramelized Onions

This melt-in-your-mouth beef roast gets its rich flavor from slow-cooked caramelized onions—a cozy Sunday dinner winner.

Ingredients

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 3 sprigs fresh thyme

Instructions

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a Dutch oven over medium. Add onions and cook 10 minutes, stirring occasionally. Sprinkle with 1 tbsp brown sugar and cook 15 more minutes until deeply golden.
2. Push onions to the edges. Add remaining 1 tbsp olive oil and sear beef on all sides (3–4 minutes per side). Season with 1 tsp salt and 1/2 tsp black pepper.
3. Pour in 1/2 cup beef broth, 2 tbsp balsamic vinegar, and 1 tbsp Worcestershire sauce. Scrape up browned bits, then nestle thyme sprigs around the roast.
4. Cover and roast 3 hours until fork-tender. Let rest 10 minutes before slicing.

The magic here? The onions melt into a jammy glaze that doubles as a built-in sauce—no extra work required.

Tip: For extra depth, deglaze the pot with 1/4 cup red wine before adding broth.

Slow Cooker Beef Roast with Beer

This melt-in-your-mouth beef roast gets rich, deep flavor from a dark beer braise—perfect for lazy Sundays when you want dinner to cook itself.

Ingredients

• 3–4 lb beef chuck roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 large yellow onion, sliced
• 3 carrots, chopped into 2-inch pieces
• 2 celery stalks, chopped
• 1 (12 oz) bottle dark beer (like stout or porter)
• 2 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary

Instructions

1. Pat the beef roast dry with paper towels. Rub all over with 1 tbsp olive oil, then sprinkle evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Heat a large skillet over medium-high. Sear the roast for 3–4 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
3. Add onion, carrots, and celery around the roast. Pour in 12 oz beer and 2 tbsp Worcestershire sauce, then tuck rosemary sprigs on top.
4. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until beef shreds easily with a fork.
5. Discard rosemary sprigs. Skim excess fat from the cooking liquid if desired, then serve roast and veggies with the reduced beer sauce.

The beer reduces into a glossy, umami-packed gravy that clings to every bite—no extra thickening needed!

Tip: For extra depth, deglaze the searing skillet with a splash of beer, scraping up browned bits, and add to the slow cooker.

Beef Roast with Cranberry Sauce

This tender beef roast gets a festive twist with a tangy-sweet cranberry sauce that’s perfect for slicing over mashed potatoes or crusty bread.

Ingredients:

• 3 lb beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup fresh or frozen cranberries
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1 tbsp balsamic vinegar
• 1 tsp fresh rosemary, chopped

Instructions:

1. Preheat oven to 325°F. Pat the beef roast dry, then rub with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Sear roast in a large oven-safe skillet over medium-high heat for 3–4 minutes per side until deeply browned. Remove from heat.
3. In a bowl, mix 1 cup cranberries, 1/4 cup brown sugar, 1/4 cup orange juice, 1 tbsp balsamic vinegar, and 1 tsp rosemary. Pour over the roast.
4. Cover with foil and roast for 2.5–3 hours until fork-tender. Baste with sauce halfway through.
5. Let rest 10 minutes before slicing. Serve with the reduced cranberry sauce spooned over the top.

The cranberries caramelize into a glossy, jammy sauce that balances the rich beef—no gravy required!

Tip: For extra depth, add a splash of red wine to the cranberry mix before roasting.

Beef Roast with Garlic Mashed Potatoes

Nothing beats the comforting duo of tender beef roast and creamy garlic mashed potatoes—it’s a classic that never goes out of style.

Ingredients:

• 1 (3-4 lb) beef chuck roast
• 2 tbsp olive oil
• 1 tsp salt, plus 1/2 tsp for potatoes
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 cup beef broth
• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1/2 cup whole milk
• 4 tbsp unsalted butter

Instructions:

1. Preheat oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season beef roast with 1 tsp salt, 1/2 tsp black pepper, garlic powder, and thyme. Sear on all sides until deeply browned, about 4 minutes per side.
2. Pour beef broth into the pot, cover, and transfer to the oven. Roast for 3 hours until fork-tender.
3. Meanwhile, boil potatoes and minced garlic in salted water for 15 minutes until tender. Drain and return to the pot. Add milk, butter, and 1/2 tsp salt, then mash until smooth.
4. Let the roast rest for 10 minutes before slicing. Serve over mashed potatoes with pan juices drizzled on top.

The slow-roasted beef melts into the garlicky potatoes, creating a rich, savory bite that’s worth every minute of cooking time.

Tip: For extra flavor, toss a sprig of fresh rosemary into the pot while the roast cooks.

Slow Cooker Beef Roast with Green Beans

Nothing beats coming home to a tender beef roast and crisp-tender green beans—all cooked to perfection in your slow cooker with minimal effort.

Ingredients:

• 3 lb beef chuck roast
• 1 lb fresh green beans, trimmed
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned, about 3–4 minutes per side.
2. Transfer the roast to a slow cooker. Add green beans around the sides.
3. In a small bowl, whisk together beef broth, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and black pepper. Pour over the roast and green beans.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef shreds easily with a fork.

The slow cooker melds the savory beef juices with the green beans, giving them incredible depth without turning them mushy.

Tip: For extra flavor, deglaze the skillet with a splash of broth after searing and add those browned bits to the slow cooker.

Beef Roast with Mustard and Brown Sugar Glaze

This juicy beef roast gets a sweet and tangy upgrade with a sticky glaze that caramelizes into the most irresistible crust.

Ingredients:

• 1 (3-4 lb) beef chuck roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup Dijon mustard
• 1/3 cup packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 325°F. Pat the beef roast dry with paper towels, then rub with olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Heat a large oven-safe skillet over medium-high. Sear the roast on all sides until deeply browned, about 4 minutes per side.
3. In a bowl, whisk together 1/2 cup Dijon mustard, 1/3 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tsp garlic powder. Pour over the roast, turning to coat evenly.
4. Transfer skillet to the oven and roast uncovered for 2.5–3 hours, basting with pan juices every 45 minutes, until fork-tender.
5. Let rest 15 minutes before slicing. Serve with the glossy pan sauce drizzled over the top.

The glaze transforms into a glossy, crackly crust with the perfect balance of sharp mustard and caramelized sweetness—no fancy techniques required!

Tip: For extra depth, add a splash of Worcestershire sauce to the glaze.

Conclusion

With 20 mouthwatering beef roast crock pot recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these slow-cooked dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these savory meals too. Happy cooking!