Slow Cooker Roast Beef – Supergolden Bakes

Roast beef slow cooker recipe with water

This slow-cooker roast beef will become your favorite Sunday roast: incredibly tender beef simmered in a rich sauce. 10/10 for flavor and almost zero effort! Serve with my amazing roast potatoes with goose fat and Yorkshire puddings.

Perfect for serving a crowd, so why not do it this weekend? This slow-cooked beef recipe is gluten-free and weight-friendly.

Check out my Air Fryer Roast Beef recipe!

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Sometimes a recipe comes along that

  1. is incredibly tasty and loved by everyone
  2. It’s SUPER EASY and almost cooks by itself

Just put the meat and vegetables in your slow cooker in the morning and you’ll have the best dinner waiting for you at dinner time. Check out the recipe video and step-by-step photos to see how it’s made.

Super easy and tastes amazing. My family commented on how amazing the salsa tasted, the best they’ve had apparently. I’m definitely going to keep this recipe in rotation!

5 stars

What makes this recipe so winning?

  • The PERFECT pot roast: If you’re intimidated by carne asada because it’s hard to make well, then this is the meat recipe for you. Technically it is not a roast but a roast beef since it is cooked in a slow cooker.
  • It’s almost hands-free, practically a recipe for ‘dump and go’. After some initial preparation, the meat is simply cooked slowly over several hours until it becomes perfectly tender and succulent.
  • Finally a roast beef that comes with built-in sauce! The flavorful broth in which the meat is cooked becomes the totally addictive sauce you’ll want to bathe in (or maybe it’s just me)
  • You can also cook potatoes and other vegetables at the same time, one less job to do!

Which cut is best for roasting?

More good news my friends! You can use any meat joint that is suitable for roasting or pot-roasting, including some inexpensive options, such as breast and top. I ordered my beef from Amazon Fresh and it is of very good quality!

Make sure your joint fits in your slow cooker, as you’ll see in the recipe video, my joint was pretty mahoosive! You can cut it in half if necessary.

Different cuts of beef will produce different results. If you prefer a roast beef in pieces, choose a breast spot. If you want to cut your meat, then a round top or top will be a better choice.

Remember that

beef will shrink slightly as it cooks, so buy medium-large joints, allowing for at least 7 oz (200 g) of meat per person.


have the GreenPan slow cooker, you can brown the meat directly into it, saving washing and energy!

  • Meat broth (broth) – I normally use Knorr Stockpots, but you can use a bouillon cube or your favorite broth, preferably a low-sodium one. Check this is gluten-free if that’s a concern
  • Balsamic vinegar and soy sauce (or Tamari for the GF version)
  • Worcestershire
  • sauce

  • Concentrated tomato paste
  • Onion and garlic
  • Bay leaves
  • Carrots: add flavor to the sauce and you can serve them aside, everyone wins!
  • Potatoes – these are optional. In fact, I prefer crispy roast potatoes with my roast beef, so I usually cook them separately in the oven or in an air fryer.
  • Cornmeal (cornstarch) to thicken the sauce. You can also use Xanthan Gum if you prefer.
  • It’s not an ingredient, obvs, but you’ll also need a slow cooker, this is the one I currently love, it comes with a scorching feature and is very economical.


Take a look at this step-by-step tutorial: keep in mind that you will find the full recipe, including the ingredients on the recipe card at the end of this post


STEP 1. Dry the meat with kitchen paper and season well with salt and pepper. Allow your meat joint to reach room temperature before cooking.

STEP 2. Drizzle a large skillet or shallow casserole with olive oil spray and seal the meat on all sides. This can take up to 10-15 minutes, but adds a lot of flavor. You want to trigger the Maillard reaction: In simple terms, you want to brown the meat until it’s well colored.

STEP 3. Set the meat aside and defrost the pan with white wine (or red wine or meat broth), scraping the golden pieces into the broth with the back of a wooden spoon. This is where much of the flavor comes from, so don’t skip it!

STEP 4. Add the onions and carrots and stir until they get some color and almost all the liquid is gone.

STEP 5. Add meat broth (broth), soy sauce, balsamic vinegar, Worcestershire sauce, tomato puree, minced garlic, salt, and bay leaves. Stir to combine.

STEP 6. Add the meat and then the vegetables, pushing them down into the liquid. Top with extra-hot meat broth to reach the middle of the side of your joint.

STEP 7. Cover the slow cooker and cook for 5-8 hours in LOW or 3-6 hours in HIGH depending on the cut of meat and your preferences. If your slow cooker has a ceramic insert, you’ll likely need to cook for longer: modern slow cookers that allow for faster scorching heat and therefore cooking times are shorter.

STEP 8. Use a slotted spoon to remove vegetables from the slow cooker. Check beef with a meat thermometer (see guidelines below) or piercing with a knife; It must be tender.

Thebest way to check that your meat is cooked to your liking is to check the temperature with a digital thermometer. Insert the probe into the thickest part of the gasket and check the temperature according to these guidelines.-Medium rare – 55°C (131°F) Medium – 60°C (140°F) Medium well – 65°C (149°F) Well done – 70°C+ (158°F)



This GMO sauce is so delicious that it really makes this recipe sing! All you have to do is strain all the liquid from the slow cooker into a saucepan discarding any solids (but hold on to carrots and potatoes if they are used).

Add the cornmeal suspension and bring the sauce to a simmer. Reduce heat and simmer gently for 10-15 minutes or until slightly reduced. Test and season if necessary.


Cut the meat against the grain and place it in a dish with the carrots (and potatoes if you have added any).

Drizzle with some sauce and garnish with chopped fresh parsley. Serve the roast allowing everyone to pour extra sauce on top, SO DELICIOUS!

If you’re not cooking potatoes with the roast, these scalloped potatoes and creamy Brussels sprouts would be lovely served aside, although, alas, they’re not diet friendly!

Close up on sliced roast beef with gravy being verted on


– Brown the meat before cooking. This triggers the Maillard reaction that adds tons of flavor to your pot roast. If you have very little time, you can “pull and go” by skipping this step, but for the best taste, seal the meat first.

Deglaze the pan – pour wine or broth into the hot pan after you have reserved the meat. Use the back of the spoon to scrape off any golden chunk in the broth.

Do the preparation work the night before. Add all the ingredients to the slow cooker, let cool and place in the fridge overnight (in the slow cooker or in a suitable bowl). The next day, turn on your kitchen and forget about it for at least 8-9 hours. The roast may take longer to cook if cooked directly from the fridge.

– I love your roast beef leftovers! Keep leftover meat for up to 4 days in the fridge and use it in sandwiches, cakes (try my Stroganoff pasta or this delicious Philly Cheesesteak soup). If you have leftover sauce, you can freeze it: pour the cooled sauce into a tray of ice cubes and freeze until solid. Place the cubes in a freezer bag and use them within 3 months.

sliced beef with sauce in a dish

Is this recipe diet friendly?

This meat roast is ideal for those following popular weight loss plans like Weight Watchers and Slimming World. Simply remove any fat before cooking or even after… It will solidify in the fridge and is easy to skim.

There are 9 Weight Watchers SmartPoints* according to an online calculator, less than 400 calories per serving and virtually free in SW.


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HAVE YOU MADE MY SLOW COOKED ROAST BEEF RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram or save it on Pinterest with the tag #supergoldenbakes and brighten my day! Culinary specialist with more than 10 years of experience in the restaurant industry.

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