Classic Slow Cooker Roast Beef

Quick and Easy Prep Dinner Idea

Here in the TreadlingHome Kitchen I love easy prep dinners, especially when it involves the slow cooker. I know I’m not the best slow cooker cook out there, but I make a mean classic roast beef.

I learned how to make this roast from my mom when I was a kid who was just learning how to cook. It is still probably the best roast beef recipe I have found and I tend to keep it simple now a days.

If you’re looking for something quick and easy to put together and forget about while you do your running around or work for the day, I can’t recommend this recipe enough. Ok, so enough with the suspense and talking about how easy it is; now I’m going to show you. Come with me to the TreadlingHome Kitchen!

Let’s Get Slow Cooking!


This is one of those amazing dishes that only takes a few ingredients, 5 to be exact:

  • 2-5 pound beef roast
  • 1 packet of dry beefy onion soup mix
  • Salt and pepper to taste
  • 1/2 to 1 cup of water

That’s it! Let’s get cooking!

Prepping the Roast

Put the roast in the bottom of your slow cooker, I have Crock-Pot brand one here that runs on auto-programmed settings. Pour the water over the roast until it is about half way up the sides of the roast.

Salt and pepper the roast generously, then pour the packet of beefy onion soup mix in the middle of the roast. Spread the mix evenly over the roast. It should look something like this:

Cooking the Roast

That’s it! Once you’ve done this, put the lid on the slow cooker, set it to low and let it cook for 6-8 hours.

If you can, check the liquid level about half way through cooking. It should look something like this. Feel free to add more water if you need to.

Finishing Up

Just out of the slow cooker

Once the roast is finished, remove it from the slow cooker and let it set for 3-5 minutes before you try to cut it.

Don’t worry if it looks a little black on top like this. The soup mix we used has beef starter in it that turns that color if it’s not diluted by water. You’re good here. It didn’t dry out and it didn’t get chard in the slow cooker.


I always suggest making a gravy from any roast drippings, and that’s what I did with this one. The basic instructions can be found on the recipe card below. I served this classic roast with 2 of the most traditional sides you can get with roast; from scratch mashed potatoes and gravy and broccoli.

My roast was so tender I couldn’t cut it, so I just pulled it apart a little and plated it that way. No use in struggling against a good thing, right? I also added gravy to my plate because, let’s be honest, gravy makes everything better. Enjoy!

An amazing juicy side look
at that wonderful creation

Thanks for visiting the TreadlingHome Kitchen!


Let us know what you think of this content.

Like, share, subscribe and comment below.

Support TreadlingHome content by visiting the TreadlingHome Shop, or by making a monthly donation to help fund projects here on the TreadlingHome-stead.

Follow us on social media @TreadlingHome


One Comment Add yours

  1. Hello,
    that looks very delicious! Thanks for the recipe. I would be glad if you follow my page.
    Greetings Monika

    Liked by 1 person

Comment Here

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.