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Slow Cooker Roast Beef


This is a great recipe! I got it from Kelly Winters of Primally Inspired. You can prep all the ingredients in advance and freeze it, then take it out and put it in the crockpot/slow cooker when you are going to make it. The roast turns out so tender and very flavorful! This is so easy I usually just prep it right before making it or the night before. Made 10/13 & 12/13. Chuck really liked it served over rice. There is a lot of broth left. You can use this broth to cook rice or pasta, for any leftover meat you have to make a tasty second meal.

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Rate this recipe 4.3/5 (4 Votes)


  • 1 roast (I used a sirloin tip roast, but any type roast will work)
  • 3 cups beef or chicken stock
  • 1/2 cup balsamic vinegar
  • 2 onions, diced
  • 16 ounces mushrooms, roughly chopped
  • 6 cloves garlic, minced
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika
  • Salt and pepper to taste



Step 1

If freezing: place everything in freezer safe container and freeze until ready to use.

To cook: place (thawed or frozen) everything in slow cooker and cook on low 6-8 hours. (I cooked mine closer to 10 hours and that was with my roast partially frozen and everything else thawed.)


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