Perfect Slow Cooker Roast Beef and Gravy

Whenever I make a roast beef dinner I think about back in the day when roast beef was a Sunday dinner, because it took a long time to cook, prepare the sides etc. But that's not really an issue anymore since slow cookers became a thing. In my recipe I do the beef and potatoes all together takes about maybe 5 minutes of prep time and that's it. To have your complete roast beef dinner all you need to do closer to dinner time is make a vegetable and Yorkshire pudding (if that's your thing...and it should be) and finish up your gravy. I feel like slow cookers became huge then they were recently kind of replaced by Instant Pot's... Yes Instant Pots are great but their slow cooker function is not the best. Well mine isn't anyway.  I am actually making this on a Sunday, but I have many times, made this a week night for dinner. Roast isn't just for Sunday's anymore!




To start, grab your roast, i'm using a sirloin tip roast and toss it in your crock pot. Season it with salt, pepper and about 1 tsp dried rosemary, kinda give the seasoning a pat so it adheres to your beef. Add 1-2 cloves of minced garlic on top of the beef, and 1 can (or 1 cup) of beef broth (I dump mine beside the beef to avoid washing away the seasoning on the beef). Add 1/2 package of onion soup mix on top of the beef and into the broth. If you don't like using soup mixes you can chop 1/4 of an onion and add about 1 tsp of onion powder. I like the soup mix because it also has a beefy taste to it and I don't have to chop an onion first thing in the morning. Quick and easy remember.

Top the pot with the lid and set on low for 8 hours. Halfway through (4 hours or so) I added some peeled chopped potatoes to the pot and gave the roast a flip. Half of the roast is sitting in liquid half is not so I want to make sure each side equally gets the love.

After the 8 hours is up remove your roast and set aside to rest for at least 15 minutes. I usually add a tin foil tent over the beef to keep it warm. 

If you added potatoes go ahead and either fish them out with a slotted spoon or you can just set a mesh strainer over a dish (to catch your liquid). I do it this way because the onions and garlic will be caught by your strainer and stay with the potatoes, yum. And also you will need to strain the juice anyway so why not do both at the same time. Cover your potatoes with foil and pour your strained juice into a sauce pan. Add 1 tbsp of beef bouillon, and 1 cup of water and bring to a simmer over medium heat. Dissolve 2 tbsp of cornstarch in a bit of water and whisk into the gravy. Taste and adjust seasonings to your preference. You can also add more dissolved cornstarch to achieve your desired gravy thickness. I think I ended up adding about 3 tbsp.

This roast beef dinner was devoured in minutes, I didn't even get to grab a final picture of everything. It defiantly got the approval of my 13 year old son, his friend, my 3 year old who ate as much roast beef covered in gravy as her brother and Jay. And my 1.5 year old...well, if you have read my other posts you know shes not a meat eater, or an anything eater except green vegetables and dairy products, so she ate the peas I served with it like it was her job. You can't win them all. She does eat my Candied Bacon though, but who doesn't 😏...shameless self promotion.

Anywho, here's the full printable version of my Perfect Slow Cooker Roast Beef and Gravy

Perfect Slow Cooker Roast Beef and Gravy

PREP 5-10 MIN | COOK 8 HOURS Ingredients: 1 roast (I used sirloin tip) 1 can beef broth (or 1 cup) 1/2 package onion soup mix 1-2 cloves of garlic - minced Salt & pepper 1 tsp dried rosemary 1 cup water 2-3 tbsp corn starch 1 tbsp beef bouillon Ingredients: Place the roast in the slow cooker and season with salt, pepper and rosemary giving the seasonings a bit of a press down to help them adhere to the roast. Add minced garlic on top of the roast. Add your broth, try to pour it to the side of the roast to avoid washing away your seasonings. Add the lid and set to cook low for 8 hours. About halfway through give your roast a flip so the side that wasn't in the liquid now is. At this point if you would like to add peeled, chopped potatoes you can. Once the 8 hours has finished, remove your roast and set aside to rest for at least 15 minutes before carving. Strain your potatoes from the liquid, or if you didn't add potatoes just strain the liquid. Place the liquid into a sauce pan and add 1 tbsp of beef bouillon, 1 cup of water and bring to a simmer. Dissolve about 2 tbsp of cornstarch in a bit of water, and add into the gravy. At this point taste, adjust seasonings and you can add more dissolved cornstarch if you want a thicker gravy at this point. I think I ended up adding 3 tbsp total. Continue to simmer for another moment or two then remove from the heat. Enjoy