How to cook melt in the mouth roast beef in slow cooker

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Here’s how to cook melt-in-your-mouth roast beef in a slow cooker:


  • 2-3 lb boneless beef chuck roast (or another suitable cut like rump roast)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 beef bouillon cube (optional)
  • 1 cup beef broth (or water)
  • 1-2 tablespoons Worcestershire sauce (optional)
  • 1 packet gravy mix (optional)
  • Vegetables of your choice (potatoes, carrots, onions, etc.) – prepped and chopped (optional)


  1. Prep the Roast: Pat the beef roast dry with paper towels. Season generously with salt and pepper. In a separate bowl, combine dried thyme, garlic powder, and onion powder. Rub this spice mixture all over the roast.

  2. Sear Optional (for extra flavor): Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for a few minutes to brown the exterior. This step is optional but adds a nice caramelized flavor to the meat.

  3. Slow Cooker Setup: Place the seasoned roast in the bottom of your slow cooker. If using a bouillon cube, crumble it and sprinkle it over the roast. Pour in the beef broth or water.

  4. Optional Additions: For extra flavor and a simple gravy, you can add Worcestershire sauce, a packet of gravy mix, or both at this stage.

  5. Vegetables (Optional): If you’d like to include vegetables, add them to the slow cooker around the roast. Potatoes, carrots, onions, and celery are all good choices.

  6. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is very tender and easily shreds with a fork.

  7. Rest and Serve: Once cooked, turn off the slow cooker and let the roast rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat.

  8. Prepare Gravy (Optional): While the roast rests, you can prepare a simple gravy from the pan drippings if you didn’t use a gravy mix earlier. In a small saucepan, whisk together some of the cooking liquid from the slow cooker with a cornstarch slurry (cornstarch mixed with cold water) until thickened. Season with salt and pepper to taste.

  9. Serve: Carve the roast beef into thin slices and serve with your chosen vegetables and gravy (if using).


  • Choosing the Right Cut: For a truly melt-in-your-mouth experience, choose a well-marbled cut of beef like chuck roast or rump roast. These cuts have more fat content, which helps to break down the muscle fibers during slow cooking, resulting in a more tender and flavorful roast.

  • Liquid Level: The amount of liquid you use will depend on your preference. More liquid will result in a saucier dish, while less will create a more concentrated flavor in the meat itself.

  • Vegetables: Adding vegetables to the slow cooker along with the roast allows them to cook to tenderness and soak up the delicious flavors of the meat and broth.

  • Slow Cooker Variations: Feel free to experiment with different flavor combinations. You can add a splash of red wine, a bay leaf, or other herbs and spices to customize the taste to your liking.

  • Leftovers: Leftover slow cooker roast beef is perfect for sandwiches, salads, or reheated for another meal.

By following these steps and tips, you can enjoy a delicious and melt-in-your-mouth slow cooker roast beef that is sure to please the whole family.