Slow Cooker Roast Beef
Slow Cooker Roast Beef is simmered in a flavorful broth of red wine and Guinness Beer! A recipe for fork tender beef with savory gravy.
Summer isn’t usually the time to think about using the slow cooker, but it sure beats using the oven when it is 30ºC outside. Better yet, prepare dinner early in the day and then you have all day to garden or enjoy you favorite outdoor activity. This slow cooker Roast Beef recipe is loaded with flavor with the addition of red wine, Guinness Beer and savory herbs. I like to make a large roast so there is leftover roast beef for making my delicious Hot Roast Beef Sandwich with homemade onion rings.
Method for preparing roast beef.
Ingredients
Chop celery, carrots, onion and garlic.
Salt and pepper roast, then in large skillet heat olive oil, sear roast all sides, put into slow cooker.
Remove roast beef from skillet and place in the slow cooker. Using the same skillet, add the flour and cook until browned. Using a whisk deglaze with the red wine. Whisk until smooth and no lumps. Stir in the tomato paste, beer, Worcestershire sauce and beef broth.
Top the roast with onions, garlic, celery, thyme and bay leaves.
Add the red wine-beef broth. Cover and cook on high for 4-5 hours or low for 7-8 hours.
Slow Cooker Roast Beef
Ingredients
- 5-6 lb sirloin tip roast or your favorite cut of beef.
- 4 stalks celery chopped
- 2 cups carrots chopped
- 1 large onion chopped
- 6 cloves garlic minced
- 4 cups beef broth
- 3/4 cup Guinness beer
- 3/4 cup red wine
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 3 tablespoon tomato paste
- 3-4 sprigs fresh thyme
- 2 large bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup flour
- 2-4 tablespoons olive oil
Instructions
- Salt and pepper the roast. Heat olive oil in a large skillet, sear roast on all sides. Place into the slow cooker.
- If no oil is left in frying pan add 2 additional tablespoons of olive oil or butter. Whisk in the flour and cook until browned. Deglaze with the red wine, whisking under there are no lumps of flour. Stir in the tomato paste, beer, Worcestershire sauce and beef broth.
- Add the onions, garlic, celery, carrots, thyme and bay leaves on top of the roast.
- Pour the cooked broth over the roast and vegetables. Cover and cook until tender. Approximately 5 hours on high or 8 hours on low setting.
- If necessary thicken the gravy to desired consistency. Transfer the broth to cooking pot. Using a jar, make a slurry of 1 tablespoon of flour and 1/4 cup of flour. Shake well to make sure there are no lumps. Heat the broth on the stove top to boiling. While constantly whisking, gradually add the flour slurry mixture a bit at a time until you achieve the desired consistency. Reduce heat and cook for a few more minutes to thicken.
- Slice roast beef and serve with the delicious gravy.
Nutrition
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This look divine! Your photos are AWESOME! I am working on mine with a new camera…. I just started blogging a few months ago, too…I love it, and I too am leIs there am learning a LOT! Any tips on the photography??
Thanks, there is a great ebook that I bought that has been helping me on http://pinchofyum.com/, a great blog.
Cooking it right now. Smells amazing. Starting it in my crockpot in the morning for after work. Hoping it tastes as good as it smells.
Awesome! let me know how it turns out.
Do you slice against the grain ? Or does it matter ?
Hey Robbie, I do everything against the grain, ha ha. Just kidding, I must say I try to but I don’t get too worried about it and the roast still tastes tender.
Hi Laureen,
Your recipe looks absolutely delicious! I’m hoping to make this for Mothers day Dinner for my mom and family, we will likely be about 11 adults. I believe the plan is to get an 8lb roast. I have a few questions. Should I cut the roast in half and cook it between two slow cookers, or leave it whole and cook it in one?
How much beef broth, tomato paste, wine, and beer are you using?
Can’t wait to try this out!
Hello, depending on the size of your slow cooker, I would try cooking it as 1 piece and increase beer and wine to 1 cup of each and beef broth to 5 cups, tomato paste 4 tbsp and add a bit more carrots and celery. (enough liquid to cover roast) If you have extra liquid that doesn’t fit into cooker, keep it refrigerated and use it if you need more for gravy. Cheers!
Hello, I added a few instructions to thicken gravy if needed.
Hi Laureen,
So, the roast is going to be 8lbs, and my slow cooker is 7 quarts. Should I do it in the one, or split it between the two? Also wondering about the carrots, if there is going to be enough room to have enough for 11 people on top of the roast in the cooker. Should I just do some glazed ones on the side?
…appreciate the help
I would do 2 slow cookers and simply double the recipe. You may have lots of broth, but it freezes well and is great to have for other recipes.the carrots may get quite soft which some people don’t like so I think glazed carrots on the side is a great idea. I did find the last time I made this I had to thicken the sauce prior to serving. Please feel free to email me if you have any more questions. Wlking@shaw.ca
made this yesterday…..delish