How to Make the Most Tender Slow Cooker Roast
Do you think roasts are always dry and tough? I have a little secret for you! If your roast is dry and tough then you’re cooking it wrong:) But don’t worry! I’m going to teach you exactly how to make the most tender slow cooker roast beef.
With this super easy step by step recipe, you’ll be able to make a roast beef that everyone will be asking the recipe for!
Making a roast that is fork tender, does take a little technique. You can’t just throw in a roast and think it’s going to turn out. As I go through the recipe, I’ll explain each step and why it’s important.
One thing that I love about cooking roasts is that in general, the roasts are big enough that I can make it last for two meals. With this tender slow cooker roast, I make the roast one day, we eat it at dinner, then the rest I cut into slices to make these roast beef sandwiches another day.
What it Takes to Make a Tender Slow Cooker Roast
First, your going to want to know for sure what size your roast is. If you don’t already have a kitchen scale, these scales are so handy! I use mine a few times a week. For this slow cooked roast beef, I have a 2-3 pound roast.
Dry your roast(I do this by using a paper towel), then, brush with olive oil and rub with kosher salt and pepper. In a small ramekin, combine herbs and rub into each side of the roast.
In a dutch oven, heat empty pan and add in 1 tbsp olive oil. Once hot, brown one side at a time, keeping the pan very hot.
You want to make sure that you get every side of the roast seared well. This helps lock in the juices when it is in the slow cooker.
With tongs or a fork flip and hold the roast until all sides are seared, about 2-3 minutes per side. Remove and transfer to slow cooker.
Remove the pan from the heat and turn the heat source down to low. Combine all the liquid ingredients into a small measuring cup and pour into the hot pan. Scrape it with a flat-bottomed wooden spoon to get all those delicious ‘burnt’ bits off the bottom of the pan. You do not want to skip this step this adds so much flavor into the broth! Once all the bits are scraped off, pour it into the slow cooker around your roast.
Bonus tip for what really makes your roast super tender
Here’s a tip that can make or break your roast!
You want your roast to be at minimum 1/3 submerged into the broth, 1/2 is better. So depending on the size if your slow cooker, you may need to add water so that at least 1/3 is covered with water.
This makes the roast much more tender!
How long do you have to cook a roast to make it tender?
I always go for having 1/2 of the roast under water. Cover and cook on low for 7-10 hours. The smaller the roast, the less time, the bigger the more time. Also if you want the roast to be only cooked to medium or medium rare, only cook for 5-7 hours.
Having a meat thermometer really allows you the best control over the doneness of your meat. If you want your roast to only be cooked to medium, take out the roast when the thermometer reads 140 degrees.
The less quality your roast is, the more cooking time it will require to become tender. Chuck roasts are really the best to use for a roast, but a sirloin tip roast will also work. Just remember that the lesser quality roast you have, the longer the roast will take!
Once your roast is cooked to the desired doneness, remove to a plate and cover wit foil. Allow to rest at the very least 15 minutes before cutting into it!
Making the Gravy for this Simple Roast Beef is also Super Easy!
Ladle out approximately 1-2 cups broth, and heat to boiling in a microwave safe bowl or on the stovetop. Combine 2 tbsp cornstarch with 2 tbsp cold water, and whisk until it is smooth. Stir into broth and heat until thickened. Adjust seasonings to taste and pour over roast or potatoes.
This recipe has quickly become my favorite. It a super easy meat dish to serve. I love how I can make this ready in the morning and then forget about it for the rest of the day!
It seems as though that as soon as it’s time to make dinner, the house becomes crazy. If I have one less thing to worry about when it comes to putting supper on the table, makes things go a little smoother! Not only that…. but this is “the best slow cooker roast beef ever” according to my 4-year-old! So if anything I’ll make it more often just because my kids approve as well!
How did yours turn out? I would love to hear about it!
What meat do your kids love? I know mine love this roast beef, and almost any chicken recipe, any other meat, well it better be a pretty amazing recipe!
Who has time to cut up all the veggies that go in a recipe anyways??
You do mama! In these 2-minute video lessons learn the tricks to cutting up each veggie quickly so that you can spend less time making dinner every night!
"I consider myself pretty skilled with using a knife when prepping dinner every night, but I learned some new skills too..." -- Renee
- 1 4-5lb roast
- salt and pepper
- 2 tbsp oil
- 2 cups beef broth
- 1/2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- Dry the roast and coat with salt and pepper. Heat dutch oven empty, and add 2 tbsp oil. Sear each side of the roast over high heat (the pan will be smoking). Once all sides are seared, transfer to your crock-pot.
- Combine together liquids and add to crock-pot. Make sure your roast is at least a 1/3 submerged in the broth, if not add more water. Cook on low for 7-10 hours. Remove from crock-pot and let it rest covered for 10 minutes before serving. (see notes to make gravy)
- Ladle out 1-2 cups broth into a glass measuring cup, reheat in the microwave until boiling. In a small seperate bowl whisk 2 tbsp cornstarch with 2 tbsp cold water. Whisk into hot broth until thick. Adjust salt and pepper, add 1/4 tsp each onion powder and garlic powder.
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