Americans love their crockpot— over 80% of households own one!
It’s no surprise this convenient kitchen appliance has become a staple for busy families looking to put hearty, comforting meals on the table with minimal effort. And when it comes to classic crockpot dishes, tender fall-apart roast beef with potatoes and carrots is hard to beat.
Dietary Modifications
While the traditional crockpot roast beef recipe is a delicious indulgence, it can be easily adapted to suit various dietary needs and preferences. Here are a few modifications to consider:
Gluten-Free
To make this recipe gluten-free, simply substitute the Worcestershire sauce with a gluten-free alternative or omit it altogether. You can also thicken the gravy with arrowroot powder or cornstarch instead of flour.
Keto-Friendly
For a keto-friendly version, replace the potatoes with low-carb vegetables like radishes, turnips, or cauliflower. You can also skip the carrots and increase the amount of beef broth to create a richer gravy.
Vegetarian/Vegan
While this recipe is traditionally meat-based, you can create a delicious vegetarian or vegan version by substituting the beef with hearty vegetables like portobello mushrooms, eggplant, or seitan. Use vegetable broth instead of beef broth, and consider adding plant-based protein sources like lentils or tempeh.
Wine Pairings
A rich and flavorful crockpot roast beef pairs beautifully with full-bodied red wines. According to wine experts, the tannins in these wines complement the savory flavors of the beef and help cut through the richness of the dish.
Some excellent wine pairing options include:
- Cabernet Sauvignon: With its bold, fruity notes and firm tannins, a Cabernet Sauvignon is a classic pairing for roast beef.
- Malbec: The plummy, slightly spicy flavors of a Malbec make it an excellent choice for this hearty dish.
- Syrah/Shiraz: The smoky, peppery notes of a Syrah or Shiraz complement the rich, meaty flavors of the roast beef.
- Bordeaux: A well-balanced Bordeaux blend, with its complex flavors of black currant, cedar, and tobacco, can elevate the entire dining experience.
Serving Suggestions
While the crockpot roast beef is undoubtedly the star of the show, it’s always a good idea to round out the meal with a few complementary side dishes.
Here are some delicious options to consider:
- Mashed potatoes or cauliflower mash: A creamy, buttery mash is the perfect accompaniment to soak up the flavorful juices from the roast.
- Roasted vegetables: Roasted Brussels sprouts, carrots, or asparagus add a fresh, crisp element to the meal.
- Dinner rolls or crusty bread: A warm, fluffy roll or a slice of crusty bread is ideal for sopping up any leftover gravy.
- Green salad: A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the rich flavors of the roast beef.
With these additions and modifications, you can transform a classic crockpot roast beef into a truly memorable and satisfying meal that caters to various dietary needs and preferences.
Crockpot Roast Beef
Ingredients
- 3-4 pound boneless beef chuck roast
- 1 1/2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 large onion cut into wedges
- 1 1/2 pounds Yukon gold potatoes cut into 2-inch chunks
- 1 pound carrots peeled and cut into 2-inch pieces
- 3 cloves garlic minced
- 1 cup beef broth
- 1/4 cup dry red wine optional
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Season the beef roast all over with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the roast until browned on all sides, about 8-10 minutes total. Transfer to a 6-quart slow cooker.
- Arrange the onion, potatoes, carrots and garlic around the roast in the slow cooker.
- In a bowl, whisk together the beef broth, wine, tomato paste and Worcestershire sauce. Pour the mixture over the roast and vegetables. Add the thyme sprigs and bay leaf.
- Cover and cook on Low for 8-10 hours, until the beef and vegetables are very tender.
- Remove the roast and vegetables to a platter. Discard the thyme stems and bay leaf. Skim any excess fat from the surface of the cooking liquid.
- Shred the beef with two forks and serve with the vegetables and cooking juices. Enjoy!
Notes
Nutrition
Source:
1. https://extension.wvu.edu/food-health/cooking/using-a-slow-cooker
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.