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Home » Recipe Index » Really Good Crockpot Roast Beef {Makes its own gravy}

Really Good Crockpot Roast Beef {Makes its own gravy}

July 3, 2019 by Kara Cook 71 Comments

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This Crock Pot Roast Beef is fall apart tender, and it makes its own gravy as it cooks. You will love this incredibly flavorful roast beef!

I love serving this roast beef with Garlic Mashed Potatoes and Sesame Green Beans or a tossed green salad. It is my favorite way to eat a roast!

crockpot roast beef with gravy over mashed potatoes

I am not usually a big red meat eater, but my hubbie and four boys love it. It had been awhile since we’d had a roast, so I decided to make one on Sunday. They were beyond thrilled!

I got this recipe for crock pot roast beef from my friend Audrey a few years ago. My family loved it so much that it is now my go-to roast recipe. Even as a so-so red meat fan, I can have second helpings, so you know it’s good! Honestly, it is the best roast beef crock pot recipe I have ever tasted.

It is crazy easy to make, and it turns out simply heavenly every time. I love that the roast makes its own gravy, no whisking involved. One less pan to wash. Woohoo!

How to make Slow Cooker Roast Beef

Ingredients you’ll need for this recipe:

  • sirloin tip roast
  • dry onion soup mix
  • cream of mushroom soup
  • black pepper
  • water or beef broth

Simply brown your meat in a little bit of oil, then sprinkle it with pepper and place it in the bottom of your slow cooker. Add the remaining ingredients to the slow cooker. Cook on low heat for 8-10 hours. That’s it!

Do I have to brown the meat?

No, it’s not required, but it is highly recommended. Searing the meat seals in the juices and adds a richness and depth of flavor. It’s still really good if you skip this step, but it’s not quite as fantastic.

How to cook a beef roast in a crock pot:

To get the most moist slow cooker roast beef, it is best to cook it on low for several hours. When I let it cook in the crock pot for 10 hours, the meat turns out so tender that it is falling apart. I have a hard time getting it out of the crock pot without it falling all to pieces. So yummy!

One time when I made it I forgot to start it in the morning, so I had to cook it on high. It was still mighty tasty, but not nearly so tender. So plan ahead!

How do you know when a crock pot roast is done?

For this recipe, you will know the meat is done when it is falling apart. By then it will have reached an internal temperature of over 145°, which is the temperature considered safe by the USDA for beef.

beef roast crock pot recipe with gravy



What kind of roast is best for this slow cooker roast beef recipe?

I recommend using Sirloin tip roast. It always turns out tender and delicious. I buy it when it’s on sale and pop it in the freezer if I’m not going to use it right away. You can use cheaper cuts of meat, but you may need to cook longer to get the same result.

Some cuts of meat just won’t be as tender no matter how long you cook them, but they will still have great flavor with this recipe

Can I use a frozen roast in the crock pot?

There is an ongoing debate about the safety of cooking frozen beef in a slow cooker. Some say that the meat doesn’t heat up fast enough, which can lead to bacteria growth. I personally have cooked a frozen roast dozens of times and have never had a problem. I think they turn out better when fresh or totally thawed, but you still get good results using a frozen roast.

To cook a frozen roast, you will need to add additional cooking time. As per the directions on the Crock Pot Site, you will need an additional 4-6 hours on low or 2 additional hours on high. For this recipe, I cook on high for two hours, then turn the slow cooker down to low and cook for the remaining 8-10 hours. 

Can I use something in place of the canned soup?

I’ve been trying to use less processed foods, so typically I make homemade “cream of” soups. However, I have never had success trying to replace them when cooking in the slow cooker. The milk always curdles and it just isn’t appealing. So I recommend sticking with canned cream of mushroom soup. 

Of course, if you can’t stand mushrooms, you can use another flavor of soup such as cream of chicken or cream of celery. They do change the flavor though. My kids don’t like mushrooms, but they still love this recipe. It cooks for so long and is so flavorful that they don’t even notice the mushrooms.

easy crock pot roast beef recipe collage

Looking for another slow cooker recipe? Give these a try:

  • Crock Pot BBQ Pork Ribs
  • Ranch Crock Pot Pork Chops
  • Honey Maple Crock Pot Pork Tenderloin
  • Slow Cooker Pulled Pork
  • Crock Pot Spaghetti
  • Crock Pot Chicken Pot Pie
  • Crockpot Scalloped Potatoes
  • Crockpot Rice Pudding

Tasty BEEF RECIPES:

  • No Boil Lasagna
  • Pigs in a Blanket
  • Taco Cabbage Skillet

Slow Cooker Pot Roast Recipe

Yield: 8-10 servings

Really Good Crock Pot Roast Beef {Makes its own gravy}

Really Good Crock Pot Roast Beef {Makes its own gravy}

Melt in your mouth roast beef that makes its own gravy in the slow cooker.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 3 pounds beef roast (I like Sirloin tip)
  • Pepper to taste
  • 1 envelope dry onion soup mix
  • 1 can cream of mushroom soup
  • 1/2 cup water

Instructions

  1. Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
  2. Dump the onion soup mix on top, then add the mushroom soup.
  3. Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
  4. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 438Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 163mgSodium: 340mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 41g
© Kara
Cuisine: American / Category: Main Dish- Beef
Recipe originally published 10/1/09, updated July 2019.

 

 

Filed Under: Crock Pot, Main Dish- Beef, Popular Recipes, Recipe Index Tagged With: beef

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Reader Interactions

Comments

  1. Jamie-Lynn Cordeiro

    December 22, 2020 at 8:26 am

    Will this recipe be able to slice nicely?

    Reply
    • Kara Cook

      December 29, 2020 at 5:01 pm

      I have actually never sliced it. It’s so tender that it falls apart when I cut into it. You may be able to slice it with an electric knife.

      Reply
  2. Beth

    September 24, 2020 at 4:06 pm

    Delicious recipe and sooo simple! Thanks!

    Reply
    • Kara Cook

      October 18, 2020 at 8:44 pm

      So glad you like it. It’s definitely a favorite at our house!

      Reply
  3. Annie

    June 3, 2020 at 4:44 pm

    Would I be able to replace short ribs instead of the roast? Just take out the bones later.

    Reply
    • Kara Cook

      June 12, 2020 at 7:27 pm

      I haven’t tried it with short ribs, but I think it would work.:)

      Reply
  4. Kendra

    April 12, 2020 at 12:00 pm

    I’m so excited to make this, this week! I plan on doubling the gravy ingredients and will be using Cream of Mushroom Roasted Garlic and will be adding sliced onions, sliced mushrooms and carrots

    Reply
    • Kara Cook

      April 15, 2020 at 10:37 pm

      The roasted garlic mushroom soup sounds delicious, I’ll have to look for it. And the other add ins sound tasty too!

      Reply
  5. Linda

    April 6, 2020 at 12:10 pm

    After o do everything do you still add water to the pot. If so how much

    Reply
    • Kara Cook

      April 15, 2020 at 11:02 pm

      Just 1/2 cup of water.

      Reply
  6. Melissa

    December 15, 2019 at 12:10 pm

    If I’m adding veggies, should I cook them with the meat the entire time or add later?

    Reply
    • Kara Cook

      April 15, 2020 at 11:04 pm

      Depends on how soft you like your veggies. I like them with a little crunch to them, so I prefer to add them later. (After about 2-3 hours when I cook it on low.) But if you like them soft, just toss them in at the beginning.

      Reply
  7. Allie

    November 14, 2019 at 8:15 am

    I have this in the crockpot now! The store only had an eye round roast, hope that will work okay!!

    Reply
  8. Christina

    November 30, 2018 at 5:19 pm

    If I’m adding veggies ( carrots celery ) do I need to add more water to crock pot?

    Reply
    • Kara Cook

      December 1, 2018 at 8:42 am

      No, the veggies actually have their own water (especially celery), so you should be fine!

      Reply
  9. Gay

    July 7, 2016 at 6:24 am

    what if you have someone that can’t tolerate onions.. what can you use to replace the onion soup or fresh onions and still have it turn out as flavorful and tender?

    Reply
    • Ann

      October 8, 2016 at 5:11 pm

      Ranch dip or dressing mix

      Reply
  10. Natalie

    December 13, 2015 at 2:23 pm

    Love love love this recipe! So yummy! I definitely want to make this for a larger group for the holidays. How would you adjust amounts and cooking times to feed 15 people? Thanks!

    Reply
  11. anonymous

    February 3, 2015 at 7:19 am

    Are you using condensed mushroom soup or a heat and serve kind?

    Reply
    • Kara

      February 3, 2015 at 7:37 am

      I used condensed mushroom soup, but I bet in a pinch the other kind would work too.

      Reply
  12. Rachel Caughlin

    January 26, 2015 at 8:45 am

    I made this recipe filling exactly as the instructions say, only thing I will do different next time is double up on my veggies. They cooked down to hardly nothing…lots of tender meat though.

    Reply
  13. Shirley

    September 28, 2014 at 1:15 pm

    I am trying this today. The crockpot is on and I can’t wait to try it. I am also trying to use my crockpot more often. I hate heating up the kitchen on warm days and I also like coming home from work to a cooked meal made by me and my crockpot 🙂

    Reply
  14. Lisa

    September 18, 2014 at 4:25 pm

    Hi Kara,

    I made this last Sunday and it was delicious! I did add potatoes and carrots. Thanks for sharing!

    Reply
  15. tracy

    September 14, 2014 at 11:57 am

    I have a severe mushroom allergy so I was wondering if anyone had a suggestion of a replacement for the cream of mushroom soup? Thanks!

    Reply
    • Shirley

      September 28, 2014 at 1:18 pm

      Hi Tracy. Someone posted that they used cream of potato soup. I don’t see why that wouldn’t work just as well.

      Reply
    • Eliza

      January 12, 2015 at 4:01 am

      i would try cream of celery because it has the same consistency as the cream of mushroom. The cream of potato will be thinner than the cream of mushroom or celery, and I bet the celery would taste good with it. I realize that this comment is several months old, but thought I’d reply anyway!

      Reply
    • Patricia

      January 21, 2018 at 6:26 pm

      Try cream of chicken or cream of celery

      Reply
  16. Anonymous

    September 14, 2014 at 10:47 am

    Might be a silly question but do I slice the raw beef, brown the slices and then put it in the crock pot? **typo in previous post

    Reply
    • Anonymous

      September 18, 2014 at 10:01 pm

      Nope! You brown the whole roast and stick it in the crock pot, then slice it to serve when it’s all done cooking.

      Reply
  17. Anonymous

    September 14, 2014 at 10:45 am

    Might be a silly question but soni slice the raw beef, then brown each slice and then put it in the crock pot?

    Reply
  18. Lexi

    September 12, 2014 at 9:01 pm

    Hi Kara, I found this on Pinterest. FABULOUS! I experimented and used this recipe a second time using beautiful organic chicken breasts and it was just as amazing. What a great recipe. My friend said, “I could make this for a date and really impress him!” I agree.

    Reply
  19. Salima

    September 5, 2014 at 6:52 am

    Do I have to brown the roast or is it okay jus to throw the roast raw in the crockpot??

    Reply
    • Kara

      September 5, 2014 at 4:00 pm

      You don’t have to brown the roast, but it does add flavor, and seals in the juices.

      Reply
  20. Lea Ann (Cooking On The Ranch)

    August 30, 2014 at 5:56 am

    Saw this on Pinterest and had to come over for a look. I’m on a mission to use my crockpot more often for those busy weeknight meals. Thanks for this one and nice to find your blog.

    Reply
    • Kara

      September 5, 2014 at 4:01 pm

      Thanks Lea Ann! I’ve been trying to use my crockpot more often as well. Seems like every night is a busy night! 🙂

      Reply
  21. Mendy

    August 18, 2014 at 8:27 pm

    Been making this recipe for years! Hands down the best roast recipe! I use a boneless chuck roast.

    Reply
  22. Julie

    August 14, 2014 at 7:30 am

    This is basically the way I have made pot roast for ages, but I generally just cook mine long and slow in the oven on a lazy Sunday afternoon. Instead of dry onion soup mix, try the Beefy dry onion soup (Lipton makes it) and instead of mushroom soup, try the Beefy Mushroom, which is also made by the Campbell’s soup company. I also slice a good handful of onion over the roast after browning and before adding the soup and water as we are onion fanatics here. Enjoy!

    Reply
    • Kara

      August 14, 2014 at 8:54 am

      Thanks for the suggestions Julie! I’ll have to see if my local store carries those flavors, and give them a try next time. 🙂

      Reply
  23. Nannette. Mckechnie

    July 21, 2014 at 5:58 pm

    Just wanted to say I’ve been reading over some of your recipes and they seem so easy and good. Can’t wait to start trying them. Didn’t know they were here. I came to this site looking for quilt patterns. I plan on making one of those also. My daughter had twins the first time and didn’t think she would beable to carry anymore with all the miscarriages she has had but 19 years after her girls she found out she is having another. By the way it’s a girl as also. Needless to say she’s very happy and so is grammy. Will let you know how we like the recipes as well as the pattern. Thanks so much for the help.

    Reply
    • Kara

      July 22, 2014 at 5:51 pm

      Wow, and I thought our 7 year gap was big. But what a happy surprise!! Good luck with the recipes and the quilt, and feel free to ask me any questions. 🙂

      Reply
  24. Rick

    July 6, 2014 at 6:19 pm

    When I went to make this I didn’t have a onion mix so I used a instant chicken gravy packet and cut up a onion. Along with the mushroom soup and water .8hrs slow cook and fantastic .Meat is great and the gravy is to die for . My wife kept pouring it over the roast potatoes . I poured some on our dogs dinner and the tail was a waggin Definetly making it again

    Reply
    • Kara

      July 22, 2014 at 7:04 pm

      Glad to hear that it was a hit with the family, including the four legged members!

      Reply
  25. Annie

    July 3, 2014 at 8:16 pm

    What would the measurements be if I’m only making it for 2?

    Reply
    • Kara

      July 22, 2014 at 7:09 pm

      It serves 6-8, so you could make a third of the recipe. But personally, I’d just make the whole batch. It makes fabulous leftovers!

      Reply
  26. Virginia

    July 3, 2014 at 5:11 pm

    I have trouble digesting beef. Can I use pork or chicken instead?

    Reply
    • Kara

      July 22, 2014 at 7:08 pm

      I would try pork, it cooks up in about the same time as beef.

      Reply
  27. Joycehgillespie

    June 21, 2014 at 11:25 am

    I have made this roast for years and instead of mushroom soup I use golden mushroom soup and my family loves it.

    Reply
  28. Lilly

    June 2, 2014 at 5:56 pm

    So excited to start this! I planned on using a 3lb chuck roast for this..do you suggest cutting it in half considering your recipe was already used sliced tips?
    Thanks!

    Reply
    • Kara

      June 3, 2014 at 10:14 am

      Nope, you don’t need to cut it in half. I didn’t use sliced tips, just a the whole Sirloin tip roast.

      Reply
  29. christin

    May 10, 2014 at 9:22 pm

    This roast is delicious! My husband typically hates roast beef because it is “tough” (his words) and he DESTROYED this. I would double the recipe next time though because it is one of those things that you’ll crave for days after eating it. I pair it with mashed potatoes and sweet corn. Its the perfect comfort meal. If you happen to be dating someone that you want to marry, make him this. He will marry you. Lol 🙂

    Reply
    • Kara

      May 13, 2014 at 8:42 am

      Haha! Since I’m married, I make it to keep my husband (and four boys) happy! It doesn’t hurt that I love it as well. It’s the only way I’ve found that I actually like eating a roast. 🙂

      Reply
  30. Lavon

    April 8, 2014 at 10:21 am

    Did you use a small (12oz) can of cream of mushroom soup or did you use the large can (28oz)???

    Reply
    • Kara

      April 8, 2014 at 4:26 pm

      I didn’t even know soup came in a can that size! I used the regular 12oz can.

      Reply
  31. Izzy

    March 21, 2014 at 4:44 pm

    I know it sounds weird, but most non-food additives in processed foods cause me bad stomach problems. Does anyone have a homemade recipe to replace the onion soup mix and/or the canned soup? I miss eating a lot of good crock pot meals because I don’t know what to use in place of the dry and canned soups. I’ve tried some replacement recipes found on the internet and they don’t even come close. Thank you, I appreciate you help.

    Reply
    • Anonymous

      April 19, 2014 at 10:26 am

      Izzy, I am w/ you on that. There are organic/all-natural brands you can use. Also, read the labels & simply use the fresh seasonings, rather than the MSG, & preservative filled flavor packets.

      Reply
    • Bernice

      March 22, 2018 at 11:48 am

      I never use the canned cream-of-soups, I make my own. This recipe will be a one-for-one replacement of a (normal-sized) can of cream-of soup. Take 3 tablespoons butter and melt it in a saucepan over a medium-high heat. When melted and bubbly add in 3 tablespoons of flour and 1/4 teaspoon salt and whisk, continue whisking for 1 minute. Now whisk in 1/2 cup of milk (I use 1%) and 1/2 cup of stock – whisk until smooth, lower the heat and let it cook until thick. Bam – there you have it! I’ve altered the stock I use, either chicken, beef, or even vegetable, depending on the recipe I’m using it in. It has never failed me! I also make my own stocks, so easy and cost effective, and then I know exactly what is in my recipe.

      Reply
  32. Cherri

    February 5, 2014 at 10:11 am

    You are seriously killing me….. I just found this site on Pinterest … Do you have a work out schedule to go with this site???? All of this looks fabulous!!!!! I started looking for a chicken pillow recipe that does not used refrigerator biscuits and wow…. I hit the jack pot…. I love all of the from scratch recipes that I can use with my food storage!!!! Thank you for taking time out of your busy schedule to post these!!!!!

    Reply
  33. Annie

    January 30, 2014 at 7:38 pm

    What size of crock pot did you use ?

    Reply
  34. Steph

    January 19, 2014 at 7:08 pm

    This was wonderful!! I added tons of veggies and a bit of brown sugar and it was mouth watering good! I also substituted cream of potato since I’m not a fan of mushrooms! Best recipe! Thanks for sharing!

    Reply
    • Kara

      January 20, 2014 at 12:00 pm

      I love the idea of adding veggies, I need to try that one of these times! 🙂

      Reply
  35. Victoria

    December 11, 2013 at 4:10 am

    Hi Kara!

    This looks delicious and I’m looking forward to trying it. However, I only cook for 2 and I was wondering what you would suggest for cooking time/temp if I’ll be splitting the recipe in half? Thanks!

    ~ Victoria

    Reply
  36. Kaylynn

    December 2, 2013 at 10:00 pm

    Made this in the morning because I wasn’t going to be home when my fiancé got home. It was AMAZING! He just ate it by itself. No mashed potatoes or anything. Haha!

    Reply
    • Kara

      December 3, 2013 at 7:03 am

      Haha! I guess with really good meat, you don’t need anything else. At least I know the males in my house think that! 🙂

      Reply
  37. Macie

    October 24, 2013 at 10:52 am

    Im cooking this for my birthday dinner we’ll see how it turns out!

    Reply
  38. Debbie

    September 22, 2013 at 5:39 pm

    OMG This is so tender, I want to throw away my pressure cookers now! I did it a bit different….after browning with meat tenderizer, salt, pepper and onion powder…I added onion to the pan with a little butter and saute’d the onion first. I put cream of Potato soup on the roast (Was out of Cream of mushroom) and also added a bit more water ( maybe 3/4 to a cup) to the onion mixure. 4 1/2 hours later on high and it actually melted in our mouths! This could not possibly be any more tender cooking the lower temp way……..Thank you so much for sharing!!! ♥

    Reply
    • Anonymous

      September 22, 2013 at 7:06 pm

      Hi Debbie what cut of meat did u use? Thanks carol

      Reply
    • Kara

      September 23, 2013 at 10:50 pm

      So glad it turned out so well for you Debbie! I like the idea of using cream of potato soup, sounds yummy!

      Reply
    • Anonymous

      October 3, 2013 at 7:54 pm

      I cut up potatoes and add baby carrots in the crockpot with beef. Your entire meal all in one pot ready to eat. My mom has made it this way for years and passed recipe down to us girls. Melts in your mouth!

      Reply
  39. Donna

    September 14, 2011 at 7:57 pm

    I made this roast last Sunday and it turned out fabulous! So tender and wonderful gravy. Thanks for sharing the recipe and I give it five stars (out of five!)

    Reply

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