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 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.
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:
Slow Cooker Pot Roast Recipe
Really Good Crock Pot Roast Beef {Makes its own gravy}
Ingredients
- 3 pounds beef roast I like Sirloin tip
- Pepper to taste
- 1 envelope dry onion soup mix
- 1 10.5 ounce can cream of mushroom soup
- ½ cup water
Instructions
- 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.
Nutrition
I love this recipe! My mom usually cooks her roasts in the oven and it comes out soo so dry (my siblings and I talk about it to this day lol). I showed her this recipe and now this is how she cooks it. I was wondering, if I cut the roast in half, what should I cook it at on low?
Reply
If your roast is smaller, you could use the lower amount of time, but I wouldn’t reduce the time much more. It still takes a few hours for the meat to tenderize.
Reply
How can I get more gravy from it
Reply
If you want more gravy, you can double the soup mix, mushroom soup, and water.
Reply
I meant can I use fresh sirloin tip roast from a cow?
Reply
Yes, that’s what I use.
Reply
Can I use fresh sirloin tip from a cow? And if I use the cream of mushroom soup can I still use beef stock and vegetables? How do u seer the meat in a pan, are you just putting oil in a frying pan and browning both sides of the meat?
Reply
You can add vegetables, but you shouldn’t need to add additional liquid. You can use beef stock instead of the water. And yes, I sear the meat in a hot pan with a bit of oil. That step is optional, but I love the flavor it adds.
Reply
145 degrees is medium rare to medium. this is not fork tender
Reply
For people who are in a hurry, it will be safe to eat at 145 degrees. But if you follow the recipe directions and slow cook for 8-10 hours, it will definitely be fork tender. I think it’s worth the wait. 🙂
Reply
Did you use bone-in or boneless piece of beef?
Reply
I used boneless, but I think a bone in roast would also work.
Reply
I’ve made this twice now and I just bought another sirloin tip roast. Will be using the recipe this time too. As a matter of fact a friend of mine was over for dinner the last time I made this and she asked for the recipe, so I sent her the addy for it. No, I’ll rephrase that – she only bought a sirlion tip roast when I agreed to send her the recipe.
Reply
I am so happy to hear that you love it, and thanks for sharing it as well! It really is my favorite way to eat roast, and I love that it is so easy. 🙂
Reply
My husband doesn’t like mushrooms….is there a substitute you could suggest for that soup. I can’t wait to make this!!
Reply
You can use cream of chicken soup. Although everyone else in my family hates mushrooms, and they don’t notice them in this recipe. 🙂
Reply
I have made this twice for my family. We love it!! I was so happy to see you use a sirloin tip roast! In my opinion, they are so much better than a chuck roast. Printed and put in the recipe book. Thank you for sharing!
Reply
So glad you love it! And yes, I always love a sirloin roast better than chuck roast, it’s so much more tender!
Reply
I absolutely love this recipe! It is intensely flavorful, melt in your mouth tender, and extremely comforting. I made it the other night for dinner and both my husband and I loved it.I cooked it on high for 5 hours and it was perfect. I served it with creamy mashed potatoes and roasted veggies. We have been politely fighting over the leftovers ever since.
The only thing I did differently was to mix the soups with the water and then poured it all over the meat. I think it made the gravy much smoother and helped the flavors mix better.
Thanks for a wonderful dinner.
Reply
I am so happy to hear that you and your husband loved it. (We fight over leftovers at my house too! – haha) Thanks for the tip about mixing the ingredients together!
Reply
Yummy!! This sounds amazing. I don’t have a crock pot right now, mine stopped working. Do you think this would be okay cooked on low heat in the oven for several hours? Thanks for posting.
Reply
The oven tends to dry the meat out, so you’d have to cover it really well to make an airtight seal, and you may need to add more liquid. Let me know how it turns out.
Reply
I wish people who are going to post beef recipes on the internet would learn the difference between pot roast and roast beef. On the internet we use specific terms to search for what we are looking for. It’s very discouraging to be looking for roast beef recipes and find my search brought up pot roast recipes instead.
Reply
Unfortunately when people search on google, the results that most people click on will be promoted to the top. So if most people searching for roast beef click on a pot roast recipe, google knows that’s what they want and shows those pot roast posts to other people who are searching. So when website owners make recipes, we are going to call the recipes what the majority of people are searching for. We all have to play the google game whether we like it or not. 🙁
Reply
So so good. In don’t need another pot roast recipe after this! I love it because the ingredients are simple and inexpensive, it’s not a lot of work to make it, and it taste so so good😋😋 Thank you so much!
Reply
So glad you love it like we do Laya! I’ve tried other recipes, but always come back to this one because it is so easy and the gravy is so good. 🙂
Reply
Thanks for this super easy recipe. Best roast beef! I was out of onion soup mix so instead used ranch seasoning packet. The gravy was so good and like you said, makes right in the pot. I did 2 hours on high and 6 on low. Came out fork tender and juicy. This will be my usual recipe from now on for Sunday Roast beef. It’s just SO easy.
Reply
So glad you loved it! I’ll have to try it with ranch seasoning. It would be a different flavor, but I bet my family would love it!
Reply
After cooking this in a crock pot can I place in freezer bags to eat 2 weeks later? For the holidays. If so can I reheat in the crockpot?
Reply
I think that should work just fine Marie!
Reply
I plan on making this tomorrow for labor day. Have you made any updates to this recipe? I read through all the comments and was wondering if there was anything you would change to the original recipe? This sounds like the perfect recipe for me, as I love onions, mushrooms and garlic. I think I will add minced garlic to the recipe.
Reply
I make it just as directed every time, and it’s still my favorite way to eat roast beef!
Reply
I make french pockets and slice my garlic, then slide the garlic slices into the french pockets. That does such a great job of flavoring and much better than the minced garlic.
Reply
I love that idea, thanks for sharing the tip!
Reply
It’s in the crockpot now. This is the second time I’ve made it and we absolutely love it!
Reply
Yay, I love to hear that one of my recipes has made it into the recipe rotation! 🙂
Reply
What size can of cream of
Mushroom
Soup
Reply
Just a regular 10.5 ounce can.
Reply
When making recipes that ask for it, I routinely use a substitute for French Onion Soup Mix—it really reduces the sodium and other preservatives in the mix. I typically use 2 Tablespoons of low sodium beef bouillon granules and 1/4 cup dried onion flakes, and 1/4 tsp garlic powder. There are many internet recipes that add other things.
Reply
Will this recipe be able to slice nicely?
Reply
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
Delicious recipe and sooo simple! Thanks!
Reply
So glad you like it. It’s definitely a favorite at our house!
Reply
Would I be able to replace short ribs instead of the roast? Just take out the bones later.
Reply
I haven’t tried it with short ribs, but I think it would work.:)
Reply
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
The roasted garlic mushroom soup sounds delicious, I’ll have to look for it. And the other add ins sound tasty too!
Reply
After o do everything do you still add water to the pot. If so how much
Reply
Just 1/2 cup of water.
Reply
If I’m adding veggies, should I cook them with the meat the entire time or add later?
Reply
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
I have this in the crockpot now! The store only had an eye round roast, hope that will work okay!!
Reply
If I’m adding veggies ( carrots celery ) do I need to add more water to crock pot?
Reply
No, the veggies actually have their own water (especially celery), so you should be fine!
Reply
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
Ranch dip or dressing mix
Reply
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
Are you using condensed mushroom soup or a heat and serve kind?
Reply
I used condensed mushroom soup, but I bet in a pinch the other kind would work too.
Reply
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
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
Hi Kara,
I made this last Sunday and it was delicious! I did add potatoes and carrots. Thanks for sharing!
Reply
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
Hi Tracy. Someone posted that they used cream of potato soup. I don’t see why that wouldn’t work just as well.
Reply
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
Try cream of chicken or cream of celery
Reply
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
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
Might be a silly question but soni slice the raw beef, then brown each slice and then put it in the crock pot?
Reply
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
Do I have to brown the roast or is it okay jus to throw the roast raw in the crockpot??
Reply
You don’t have to brown the roast, but it does add flavor, and seals in the juices.
Reply
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
Thanks Lea Ann! I’ve been trying to use my crockpot more often as well. Seems like every night is a busy night! 🙂
Reply
Been making this recipe for years! Hands down the best roast recipe! I use a boneless chuck roast.
Reply
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
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
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
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
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
Glad to hear that it was a hit with the family, including the four legged members!
Reply
Onions and garlic can make dogs and cats very ill even cause death. Be safe!
Reply
What would the measurements be if I’m only making it for 2?
Reply
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
I have trouble digesting beef. Can I use pork or chicken instead?
Reply
I would try pork, it cooks up in about the same time as beef.
Reply
I have made this roast for years and instead of mushroom soup I use golden mushroom soup and my family loves it.
Reply
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
Nope, you don’t need to cut it in half. I didn’t use sliced tips, just a the whole Sirloin tip roast.
Reply
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
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
Did you use a small (12oz) can of cream of mushroom soup or did you use the large can (28oz)???
Reply
I didn’t even know soup came in a can that size! I used the regular 12oz can.
Reply
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
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
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
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
What size of crock pot did you use ?
Reply
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
I love the idea of adding veggies, I need to try that one of these times! 🙂
Reply
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
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
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
Im cooking this for my birthday dinner we’ll see how it turns out!
Reply
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
Hi Debbie what cut of meat did u use? Thanks carol
Reply
So glad it turned out so well for you Debbie! I like the idea of using cream of potato soup, sounds yummy!
Reply
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
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