Slow-Cooker Roast Beef au Jus

published Nov 19, 2022
christmas
Slow-Cooker Roast Beef Recipe

It's special enough to serve as a main during the holidays or a date night at home, yet totally doable for a mid-week family dinner.

Serves6

Prep10 minutes

Cook3 hours to 6 hours

Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Slow cooker roast beef in the slow cooker.
Credit: Kelli Foster

When the name of the game is an impressive meal that doesn’t take much effort to pull off and won’t break the budget, slow-cooker roast beef always delivers. Made with an affordable eye of round roast, it’s quickly seared on the stovetop then cooked low and slow for a few hours, leaving you with incredibly tender slices of beef and a rich, herb-scented au jus studded with strands of silky onion. It’s special enough to serve as a main during the holidays or a date night at home, yet totally doable for a midweek family dinner.

What Are the Best Cuts of Beef for Slow Cooking?

While cuts from the loin are a great choice for oven-cooked roast beef, they’re not the best choice for slow cooking because they’re so lean. Instead, cuts from the round are the best choice for slow cooker roast beef. Round cuts come from the cow’s hindquarters which get worked more and are on the tougher side. But that’s OK, because the gentle heat from the slow cooker coaxes the beef into a tender bite.

This recipe calls for eye of round roast. It’s a flavorful cut that’s more lean than some other round cuts, and cooks up tender. Best of all, it makes for a truly delicious meal without breaking the bank.

What Other Ingredients Do You Need for Slow-Cooker Roast Beef?

In addition to the beef eye of round roast, you’ll need a handful of basic ingredients, which will infuse the meat with flavor and make up the sauce to be served over the beef. Here’s what you’ll need.

  • Yellow onion
  • Garlic
  • Fresh thyme
  • Low-sodium beef broth
  • Worcestershire sauce
  • Canola or vegetable oil
  • Kosher salt
  • Freshly ground black pepper
Credit: Kelli Foster

Do You Need to Add Water in a Slow Cooker with Beef?

You won’t use any water in this slow cooker beef recipe, but you will use a combo of beef broth and Worcestershire sauce. Together they perfume the beef with a savory aroma, keep it moist, and leave you with just enough sauce to serve over the sliced roast beef.

All in, it’s not a lot of liquid — only about a cup-and-a-half total. In fact, you don’t want or need much liquid here.

Slow-Cooker Roast Beef Recipe

It's special enough to serve as a main during the holidays or a date night at home, yet totally doable for a mid-week family dinner.

Prep time 10 minutes

Cook time 3 hours to 6 hours

Serves 6

Nutritional Info

Ingredients

  • 1

    (3-pound) beef eye of round roast

  • 2 teaspoons

    kosher salt, plus more as needed

  • 1/2 teaspoons

    freshly ground black pepper, plus more as needed

  • 2 tablespoons

    vegetable or canola oil

  • 1

    medium yellow onion

  • 4 cloves

    garlic

  • 4 sprigs

    fresh thyme

  • 1 1/2 cups

    low-sodium beef broth

  • 2 tablespoons

    Worcestershire

Instructions

  1. Pat 1 (3-pound) beef eye of round roast dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.

  2. Heat 2 tablespoons vegetable or canola oil in a large skillet over medium-high heat until shimmering. Add the beef and sear until browned on all 4 long sides, about 3 minutes per side. If the bottom of the pan is getting too dark, reduce the heat to medium.

  3. Meanwhile, prepare the following, adding each to a 6-quart or larger slow cooker as you complete it: Halve and thinly slice 1 medium yellow onion. Finely chop 4 garlic cloves. Add 4 fresh thyme sprigs.

  4. Transfer the beef to the slow cooker, nestling it into the onions.

  5. Add 1 1/2 cups low-sodium beef broth and 2 tablespoons Worcestershire sauce to the skillet. Scrape the brown bits up from the bottom of the pan and stir to combine. Pour over the beef.

  6. Cover and cook until the beef is very tender, 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting.

  7. Transfer the beef to a clean cutting board. Tent with aluminum foil and let rest for 10 minutes. Meanwhile, remove and discard the thyme sprigs. If needed, skim any fat off the surface of the sauce. Taste the sauce and season with more kosher salt and black pepper as needed.

  8. Thinly slice the beef across the grain and serve with the sauce.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.