Description
Tender, flavorful, and incredibly easy slow cooker roast beef. Just sear, toss in the slow cooker with a few simple ingredients, and let it cook to perfection. Perfect for a weeknight dinner or a crowd-pleasing meal!
Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 1 packet (1 oz) Dry Onion Soup Mix
- 1 packet (1 oz) Ranch Dressing Mix
- 1/2 cup Water
- 1 tbsp Olive Oil
- 1 lb Baby Carrots (Optional)
- 1 lb Potatoes, quartered (Optional)
- 1 large Onion, quartered (Optional)
Instructions
- Prepare the Roast: Take the roast out of the refrigerator 30 minutes before cooking. Pat dry with paper towels.
- Sear the Roast: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned (3-5 minutes per side). Remove from skillet and set aside.
- Add Flavor: In a small bowl, combine dry onion soup mix and ranch dressing mix.
- Slow Cook: Place the browned roast in the slow cooker. Add carrots, potatoes, and onion (if using) around the roast.
- Sprinkle the dry onion soup and ranch dressing mixture evenly over the roast and vegetables.
- Pour 1/2 cup of water into the bottom of the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the roast is fork-tender. Avoid opening the lid during cooking.
- Shred and Serve: Remove the roast from the slow cooker and let it rest for 10-15 minutes. Shred with two forks.
- Remove vegetables from the slow cooker. Skim off excess fat from the juices.
- Return the shredded roast and vegetables to the slow cooker and stir into the juices.
- Serve hot with vegetables and gravy. Great over mashed potatoes, rice, or on sandwiches.
Notes
- Spice it up: Add a pinch of red pepper flakes to the dry rub for a little heat.
- Add more vegetables: Feel free to add other vegetables to the slow cooker, such as celery, mushrooms, or bell peppers.
- Use different cuts of beef: While chuck roast is the most common choice for slow cooking, you can also use brisket or round roast. Just be aware that cooking times may vary.
- Make it a pot roast: Add a can of diced tomatoes and a bay leaf to the slow cooker for a more traditional pot roast flavor.
- Thicken the gravy: If you prefer a thicker gravy, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Leftovers: Leftover lazy roast beef is fantastic in tacos, quesadillas, or even as a topping for pizza.
- Roast is tough: If your roast is still tough after the recommended cooking time, it simply needs to cook longer. Continue cooking it on low until it’s fork-tender.
- Gravy is too thin: If your gravy is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the slow cooker during the last 30 minutes of cooking.
- Roast is dry: If your roast is dry, make sure you’re using enough liquid in the slow cooker. You can also add a little beef broth or water during cooking if needed.
- Vegetables are mushy: If your vegetables are mushy, try adding them to
- Prep Time: 15 minutes
- Cook Time: 360 minutes