If you can peel vegetables, you can make this meal. Put in the slow cooker and forget about it. Plus, it feeds a crowd. Impress your friends, family, or just yourself with this tender hunk of beefy love.
Slow Cooker Roast Beef
Yield: 6 servings Prep: 15 minutes Cook: 6-8 hours
- 4 potatoes, peeled and chopped *
- 4 carrots, peeled and chopped
- 1 small turnip, peeled and chopped
- 1 boneless beef chuck roast (3 to 4 pounds)
- 1/4 cup Dijon mustard
- 1 tbsp worcestershire
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1 tsp kosher salt
- 1/2 teaspoon pepper
- 1/2 tsp onion powder
- 1 medium onion, quartered
- 1 ½ cups beef broth
*I like to cook Roastie Potatoes (click for recipe) with this meal instead of adding them in the slow cooker, but if you’re looking for an all in one type thing than toss the potatoes in too.*
Place half the vegetables in the bottom of the slow cooker.
In a small bowl, combine the mustard, worchestershire, rosemary, garlic powder, salt, pepper, and onion powder. Rub the mixture over roast.
Place the roast in the slow cooker. Add the rest of the vegetables around the roast and top with beef broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.