Roast Beef and Gravy

I’d say my slow cooker is the unsung hero of my kitchen, but every time I break it out, I sing its praises. I mean, who doesn’t love set-it-and-forget-it slow-cooker recipes? I’m all for a kitchen gadget that makes throwing dinner together a breeze! And let me tell you, your slow cooker is ideal for prepping a classic roast beef and gravy recipe.

Only four simple ingredients are required for this slow-cooked roast beef and gravy recipe—that’s it. Add them to the slow cooker in the morning, and come home to a flavorful, fork-tender roast beef dinner. This simple recipe is ideal for a busy weeknight meal (and will leave plenty of leftovers!). But it’s also perfect for a Sunday night dinner with the whole family when you’re craving a cozy and comforting meal just like Grandma used to make.

What cut of beef is best for roasting?

Several cuts of beef are perfect for roasting low and slow. When making this slow-cooked roast beef and gravy recipe, some of your most flavorful options include boneless chuck roast (also called blade roast or arm roast), top or bottom round roast, or even short ribs.

Ingredients for Roast Beef and Gravy

• Beef chuck roast: Chuck roast comes from the shoulder and neck area of the cow. Because it has a lot of connective tissue, it can be a tougher cut of beef, which makes it perfect for Crockpot roast beef and gravy.
• Cream of mushroom soup: When it comes to condensed soups, cream of mushroom soup is a real pantry powerhouse. Here it adds a delicious creaminess and savory mushroom flavor to the gravy.
• Sherry or beef broth: Sherry, which is a fortified wine, adds complexity to the flavor of the gravy. You can use beef broth if you prefer. (Make this recipe even more your own by prepping beef stock from scratch!)
• Onion soup mix: Speaking of pantry staples, onion soup mix is another versatile ingredient that’s great to always have on hand. If you run out, you can easily make this simple five-ingredient onion soup mix.

Directions

Step 1: Prep the roast

Cut the roast in half and place the halves in a 3-quart slow cooker. In a large bowl, stir together the cream of mushroom soup, sherry and onion soup mix. Pour the mixture over the roast.

Step 2: Slow-cook the roast

Cover the slow cooker, and cook on low for 8 to 10 hours or until the meat is tender.

TASTE OF HOME

Roast Beef and Gravy Variations

• Add veggies: You can easily make this a one-pot meal by cooking carrots and potatoes with the roast beef. Use baby carrots or chop larger carrots into 2-inch slices. Small red or yellow potatoes are ideal for longer cooking as they won’t fall apart as easily as Russet potatoes. For the best texture, allow the roast beef to cook for two hours before adding the potatoes and carrots to the slow cooker. (You can also add everything at the start of cooking, but note that the carrots and potatoes will be quite soft when serving.)
• Add fresh herbs: Fresh herbs such as thyme and rosemary would be perfect additions to this savory slow-cooked roast beef and gravy recipe.

How to Store Roast Beef and Gravy

Leftover roast beef and gravy can be stored together in an airtight container in the refrigerator, or freeze them together in a freezer-safe container for longer storage.

How long does roast beef and gravy last?

Roast beef and gravy should last up to four days when stored properly in the fridge or up to three months in the freezer.

Can you freeze roast beef and gravy?

Yes, you can absolutely freeze leftover roast beef and gravy. Simply place the roast beef in freezer-safe containers and top it with the gravy. Let it cool completely, then freeze. When you’re ready to reheat the roast beef, first partially thaw it in the refrigerator overnight.

How do you reheat roast beef and gravy?

To reheat roast beef and gravy, place the leftovers in a covered saucepan over medium heat, stirring gently until heated through. You can add a little water or beef broth if necessary to loosen the gravy and keep the meat moist.

Roast Beef and Gravy Tips

TASTE OF HOME

Should the roast beef be covered with liquid in the slow cooker?

Don’t fret if your roast beef is only partially submerged in the cooking liquid. There’s no need to cover it completely. But you do want to make sure the lid covers the slow cooker tightly to prevent the loss of moisture. When a recipe calls for braising meat, as this roast beef recipe does, the liquid needs to cover only about half the cut of meat. When you stew meat, however, it does need to be fully submerged in liquid.

How do you make roast beef in the oven?

To cook this recipe in the oven, place the chuck roast in a Dutch oven or cast-iron skillet with a lid. Prepare the recipe as written, then cover and cook in a 325°F oven for three to four hours. For tender roast beef, you’re looking for an internal temperature of 195° to 200°.

What can you serve with roast beef and gravy?

Nothing pairs better with Crockpot roast beef and gravy than mashed potatoes! These deluxe mashed potatoes are definitely worth the extra effort. Other scrumptious side dish ideas include fresh green beans and garlic or Parmesan-roasted broccoli. And don’t forget some fresh dinner rolls to sop up any leftover gravy!