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Nutrition Facts
Serving Size 1 (233g) Recipe makes 6 servings
Calories 599
Calories from Fat 402		(67%)
Amount Per Serving		%DV
	Total Fat 44.7g	68%
	Saturated Fat 18.0g	89%
	Monounsaturated Fat 18.9g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 655mg		27%
Potassium 743mg		21%
Total Carbohydrate 4.2g		1%
	Dietary Fiber 0.5g	2%
	Sugars 1.3g
Protein 42.2g		84%
detailed view... how is this calculated?

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Easy Delicious Slow Cooker Roast Beef

Recipe #93158 | ½ day | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: CarrolJ
Jun 10, 2004

I have made this Roast Beef for many years. It always turns out good, moist and delicious.

SERVES 6 -8 (change servings and units)

Ingredients

3-4 lbs beef roast (any cut)
3 bay leaves
1 teaspoon black pepper
1 envelope dry onion soup mix

Directions

1
Put Roast Beef into Slow Cooker.
2
Cover with Soup Mix.
3
Sprinkle with the Black Pepper.
4
Top with the three Bay Leaves.
5
Cook on Med-Low in a Slow Cooker for 8-9 hours-- OR 3-4 hours on High.
6
OPTION: Add Carrots, Onions, and Potatoes the last couple of hours if on Med-Low or the last hour if on high-- NOTE**add the veggies in the order given since the Carrots take longer to cook and the potatoes the least time.
7
Make gravy from drippings.

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Featured Reviews for This Recipe

From: Breezytoo

On Mar 22, 2009

This is really good! I didn't use the slow cooker tho as I got a late start to the day, but baked in the oven at 350* for a few hours instead. Using the mushroom/onion soup mix, I added about a half to 3/4 cup of water to the roasting pan before putting in the oven and it cooked up beautifully. The drippings made an excellent gravy, which I thickened up with just a bit of cornstarch and water. The meat was fork tender and delicious. Thanks for posting, next time I'll try the slow cooker!

0 people found this review helpful

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From: mums the word

On Aug 4, 2008

Nice flavour! I added 1/2 C water as I always put water in the crock pot to be sure I get alot of gravy. Had I not done this, I think there would not have been enough drippings to make gravy. I used about 3/4 of the pkg of soup mix too just a personal preference as I find it salty. Will make this again. Thx Carrol

1 person found this review helpful

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From: mermaidmagic

On Dec 18, 2004

I've read this recipe over and over and wonder where I went wrong. I used a 3.5 lb. chuck roast, followed the directions exactly and then cooked for 8 hours on low. While the flavor was great, the meat was dry. Plus there were barely enough drippings to make any gravy. I'd like to try this again, maybe adding a bit of water or beef stock. I'll be sure to post a new review when I try this, but thought I'd mention to others that some may want to try adding a bit of liquid to keep the roast moist. This dish is super easy to prepare and I'm hoping additional liquid will make the difference for me. Thanks for posting this recipe.

3 people found this review helpful

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From: Gina Barr

On Aug 24, 2004

I love it! It came out moist, and falling apart, with a great flavor! And....it's simple, it took me two minutes to prepare. I'll definately make it again!

3 people found this review helpful

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