A slow cooked roast fills the whole house with a cozy smell, and this rosemary garlic beef roast is one of the easiest ways to get there. A seared chuck roast cooks low and slow over onions, carrots, and potatoes in a garlicky broth with rosemary and thyme.

Prep takes about 20 minutes. After that, the slow cooker does the work. By dinner, the beef is fork tender and the vegetables are cooked right in the juices. It is a great Sunday dinner, and the leftovers make excellent sandwiches.

Why This Rosemary Garlic Beef Roast Works

• Chuck roast is made for slow cooking. It has fat and connective tissue that melt over many hours and turn the meat tender and juicy.
• Searing adds flavor. Browning the outside before slow cooking builds a deeper, richer taste.
• Rosemary and garlic. These two classic flavors season the meat, the vegetables, and the broth.
• A full meal in one pot. The potatoes and carrots cook under the roast and soak up all the juices.

Ingredients and Easy Swaps

You need a 3 pound beef chuck roast, 1.5 teaspoons of salt, half a teaspoon of black pepper, and 1 tablespoon of olive oil for searing. The broth is 4 cloves of minced garlic, 1 tablespoon of fresh rosemary (or 1 teaspoon dried), 1 teaspoon of dried thyme, 1 cup of beef broth, half a cup of red wine, and 1 tablespoon of Worcestershire sauce. For vegetables, use 1 sliced onion, 3 carrots, and 2 potatoes cut into chunks.

• Beef: Bottom round or brisket also work, but chuck gives the most tender result.
• Red wine: It is optional. Use extra beef broth in its place.
• Potatoes: Yukon Gold hold their shape best. Baby potatoes can go in whole.
• Extra richness: Stir a tablespoon of tomato paste into the broth.

How to Make It at a Glance

1. Rub the roast all over with salt and pepper.
2. Sear it in hot olive oil for about 3 minutes per side until browned.
3. Put the onion, carrots, and potatoes in the slow cooker and set the roast on top.
4. Mix the garlic, herbs, broth, wine, and Worcestershire, and pour it over the roast.
5. Cook on low for 8 to 10 hours or high for 5 to 6 hours until fork tender.
6. Shred or slice the beef and serve with the vegetables and broth.

The full recipe card is below. Beef roast is safe to eat at 145°F with a 3 minute rest. For a chuck roast that pulls apart, it needs to cook much longer, to around 195 to 205°F, so the tough fibers break down.

Common Mistakes to Avoid

• Skipping the sear. You can, but the flavor will be flatter. Pat the meat dry first so it browns well.
• Using a lean cut. Lean roasts like eye of round turn dry and stringy in a slow cooker.
• Pulling it too early. If the beef is tough, it needs more time, not less. Keep cooking and check every 30 minutes.
• Cutting vegetables too small. Small pieces turn to mush. Cut carrots and potatoes into 2 inch chunks.

How to Make Gravy From the Juices

The broth left in the slow cooker makes an easy gravy. Ladle about 2 cups into a small saucepan and skim off some of the fat. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Bring the broth to a simmer, whisk in the cornstarch mix, and cook for 1 to 2 minutes until it thickens. Taste and add salt if needed. You can also stir the cornstarch mix straight into the slow cooker on high for the last 20 minutes.

Variations

• Mushroom: Add 8 ounces of whole mushrooms with the vegetables.
• Balsamic: Add 2 tablespoons of balsamic vinegar to the broth for a tangy note.
• Root vegetables: Swap in parsnips, turnips, or sweet potatoes.
• French dip: Shred the beef, pile it on toasted rolls with provolone, and dip in the broth.

What to Serve With It

With potatoes and carrots in the pot, you only need a simple side. Crusty bread or dinner rolls are great for soaking up the broth. Add a green salad, roasted green beans, or steamed broccoli for something fresh. Mashed potatoes or egg noodles work well if you want extra comfort.

Make Ahead, Storage, and Reheating

Make ahead: Chop the vegetables and mix the broth the night before. Keep them covered in the fridge.

Storage: Store the beef and vegetables with some of the broth in the fridge for up to 4 days. The broth keeps the meat moist.

Freezing: Freeze the beef in its broth for up to 3 months. Potatoes can turn grainy, so freeze them separately or eat them first.

Reheating: Warm covered on the stove or in the microwave until it reaches 165°F.

Beef Roast FAQ

Can I put a frozen roast in the slow cooker?
No. Thaw it in the fridge first. A frozen roast stays in the unsafe temperature range too long in a slow cooker.

Low or high?
Low gives the most tender result. Use high only when you are short on time.

Can I use dried rosemary?
Yes. Use 1 teaspoon dried in place of 1 tablespoon fresh.

What size slow cooker do I need?
A 6 quart slow cooker fits a 3 pound roast and the vegetables with room to spare. A smaller one may be too full to cook evenly.

Slow Cooker Rosemary Garlic Beef Roast

Servings

4

servings

This rosemary garlic beef roast is fall-apart tender, infused with deep, savory flavors, and requires almost no effort, just set it and forget it.

Cook Mode

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Ingredients

• 3 lb beef chuck roast

• 1 1/2 tsp salt

• ½ tsp black pepper

• 1 tbsp olive oil

• 4 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tsp dried thyme

• 1 cup beef broth

• ½ cup red wine (optional, can sub with extra broth)

• 1 tbsp Worcestershire sauce

• 1 onion, sliced

• 3 carrots, cut into chunks

• 2 potatoes, cut into chunks

Directions

• Season the beef: Rub the roast with salt and pepper on all sides.
• Sear the meat: In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3 minutes per side).
• Prepare the slow cooker: Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker.
• Layer the flavors: In a small bowl, mix the garlic, rosemary, thyme, beef broth, red wine (if using), and Worcestershire sauce. Pour this mixture over the roast.
• Cook low and slow: Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours, until the beef is fork-tender.
• Serve: Shred or slice the beef and serve with the vegetables, spooning some of the rich broth over the top.

Notes

• For extra richness, add a tablespoon of tomato paste to the broth. • Thicken the sauce by removing some of the cooking liquid and whisking it with a tablespoon of cornstarch before returning it to the slow cooker. • Leftovers? This roast makes fantastic sandwiches or can be served over mashed potatoes for another cozy meal.

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