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!
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.
What kind of roast is best for this 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.
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
Slow Cooker Pot Roast Recipe
Melt in your mouth roast beef that makes its own gravy in the slow cooker. Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot Dump the onion soup mix on top, then add the mushroom soup. 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. Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.Really Good Crock Pot Roast Beef {Makes its own gravy}
Ingredients
Instructions
See all my CROCK POT RECIPES.
If I’m adding veggies ( carrots celery ) do I need to add more water to crock pot?
No, the veggies actually have their own water (especially celery), so you should be fine!
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?
Ranch dip or dressing mix
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!
Are you using condensed mushroom soup or a heat and serve kind?
I used condensed mushroom soup, but I bet in a pinch the other kind would work too.
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.
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 🙂
Hi Kara,
I made this last Sunday and it was delicious! I did add potatoes and carrots. Thanks for sharing!
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!
Hi Tracy. Someone posted that they used cream of potato soup. I don’t see why that wouldn’t work just as well.
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!
Try cream of chicken or cream of celery
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
Nope! You brown the whole roast and stick it in the crock pot, then slice it to serve when it’s all done cooking.
Might be a silly question but soni slice the raw beef, then brown each slice and then put it in the crock pot?
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.
Do I have to brown the roast or is it okay jus to throw the roast raw in the crockpot??
You don’t have to brown the roast, but it does add flavor, and seals in the juices.
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.
Thanks Lea Ann! I’ve been trying to use my crockpot more often as well. Seems like every night is a busy night! 🙂
Been making this recipe for years! Hands down the best roast recipe! I use a boneless chuck roast.
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!
Thanks for the suggestions Julie! I’ll have to see if my local store carries those flavors, and give them a try next time. 🙂
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.
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. 🙂
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
Glad to hear that it was a hit with the family, including the four legged members!
What would the measurements be if I’m only making it for 2?
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!
I have trouble digesting beef. Can I use pork or chicken instead?
I would try pork, it cooks up in about the same time as beef.
I have made this roast for years and instead of mushroom soup I use golden mushroom soup and my family loves it.
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!
Nope, you don’t need to cut it in half. I didn’t use sliced tips, just a the whole Sirloin tip roast.
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 🙂
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. 🙂
Did you use a small (12oz) can of cream of mushroom soup or did you use the large can (28oz)???
I didn’t even know soup came in a can that size! I used the regular 12oz can.
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.
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.
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.
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!!!!!
What size of crock pot did you use ?
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!
I love the idea of adding veggies, I need to try that one of these times! 🙂
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
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!
Haha! I guess with really good meat, you don’t need anything else. At least I know the males in my house think that! 🙂
Im cooking this for my birthday dinner we’ll see how it turns out!
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!!! ♥
Hi Debbie what cut of meat did u use? Thanks carol
So glad it turned out so well for you Debbie! I like the idea of using cream of potato soup, sounds yummy!
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!
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!)