Slow Cooker Roast Beef with Gravy

Name: Slow Cooker Roast Beef with Gravy
Total time: 8 h 25 min
Yield: 8 servings
Ingredients: 3 1/2 lb beef top round roast; 2 tsp kosher salt; 1 tsp coarse black pepper; 2 tbsp olive oil; 1 large yellow onion, sliced; 8 oz cremini mushrooms, sliced; 4 garlic cloves, smashed; 2 cups low-sodium beef broth; 1 tbsp Worcestershire sauce; 4 sprigs fresh thyme; 3 tbsp cornstarch; 3 tbsp cold water

Slow Cooker Freezer Friendly High-Protein

A lean beef roast cooked gently with onions, mushrooms, and thyme, then sliced thin and covered in glossy pan gravy. Keeping the meat whole rather than cooking it until it shreds gives this the familiar Sunday-dinner feel, with almost none of the last-minute work.

Course: Slow Cooker
Time: 8 hr 25 min
Servings: 8

Cooking Notes

Sear the roast before slow cooking if you have time. The browned crust adds savory depth to both the meat and the liquid that eventually becomes the gravy.
Cook until the roast is genuinely tender rather than stopping at a specific clock time. Tough connective tissue softens on its own schedule and often needs more time, not more liquid.
Rest the meat while you finish the gravy. Skim excess fat, reduce or thicken the cooking liquid separately, and slice the roast across the grain for a more tender bite.

Recipe Card

Slow Cooker Roast Beef with Gravy

By Gabriella

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Category: Slow Cooker
Total Time: 8 hr 25 min
Difficulty: Easy

Servings: 8

Ingredients

3 1/2 lb beef top round roast
2 tsp kosher salt
1 tsp coarse black pepper
2 tbsp olive oil
1 large yellow onion, sliced
8 oz cremini mushrooms, sliced
4 garlic cloves, smashed
2 cups low-sodium beef broth
1 tbsp Worcestershire sauce
4 sprigs fresh thyme
3 tbsp cornstarch
3 tbsp cold water

Instructions

1
Season the roast all over with salt and pepper, then sear it in olive oil over high heat until a dark brown crust forms on every side.
2
Put the onion, mushrooms, and garlic in the slow cooker, set the roast on top, and add the broth, Worcestershire, and thyme around it.
3
Cook on low for seven to eight hours, checking near the end and removing the beef when it is tender enough to slice without falling apart.
4
Rest the roast under loose foil for twenty minutes. Strain two cups of cooking liquid into a saucepan and bring it to a steady simmer.
5
Whisk the cornstarch with cold water, stream it into the liquid, and simmer until glossy. Slice the beef thinly across the grain and spoon the gravy over it.