Inspired by Bailey, this Slow Cooker Beef Round Roast recipe features tender meat braised with carrots. You can either serve it with a gravy, or in a broth for a soup like I did. It’s a perfect slow cooker recipe for when you have a busier day ahead.

While the cut of meat used may depend on what is available at your local market, the basic premise is the same. You will simply need to alter the cooking time accordingly, as you don’t want the meat to be tough. This time, I used an inside round roast as it was the last one our store had. As always with slow cooker meals, the aroma will fill your home quickly, so be prepared to get hungrier the longer it cooks.

Slow Cooker Beef Round Roast

Ingredients

3 pounds Boneless Inside Round Roast (or other cut)
1 tsp oil
1 tsp each Salt, Pepper, Garlic Powder, Paprika, Chili Powder
½ teaspoon Cumin
¼ tsp Cinnamon, optional

Broth:

1 Onion, chopped
½ lb Baby Yukon Potatoes
½ cup Carrots, sliced
½ cup Celery, chopped
1 Tbsp Fresh Rosemary
2 Tbsp Worcestershire Sauce
4 Garlic Cloves, crushed
4 cups Beef Broth

Instructions

Mix the seasonings and rub half of the seasoning on all sides of the beef. The other half will be used in the broth.

In a large, oiled skillet, brown the beef roast on all sides for about 4 minutes on each side. This will keep all the juices inside and help with the cooking process.

Add the browned roast to the slow cooker, then add the potatoes, carrots, celery, and other broth ingredients. Add the leftover seasonings atop the contents of the slow cooker and stir. Place the slow cooker on high and cook for an hour to start.

Depending on the size of your roast, you may need to cook it for 8-10 hours on low or 4-5 hours on high. If the roast isn’t tender after the initial amount of time, let it cook for another 30 minutes to 1 hour. Roasts can vary based on slow cooker temps/brands and density of the roast- so keep an eye on it as necessary.

When the roast is tender and easy to shred, serve it in a bowl with the broth, potatoes, celery, and carrots. Season with salt, pepper, and any leftover spices as desired.

Enjoy!

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