Slow Cooker Roast Beef with Marinade
A tender and flavorful slow cooker roast beef marinated in a savory blend of soy sauce, garlic, and herbs. Perfect for an easy, hands-off meal that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1/4 cup soy sauce
1/4 cup beef broth
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large onion, sliced
3 medium carrots, peeled and cut into chunks
3 stalks celery, cut into chunks
Instructions
In a medium bowl, whisk together soy sauce, beef broth, olive oil, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, brown sugar, dried rosemary, dried thyme, black pepper, and salt until well combined.
Place the beef chuck roast in a large resealable plastic bag or shallow dish and pour the marinade over the beef. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning occasionally to coat evenly.
Remove the roast from the marinade and reserve the marinade liquid.
Place the sliced onion, carrots, and celery in the bottom of the slow cooker.
Put the marinated roast on top of the vegetables in the slow cooker.
Pour the reserved marinade over the roast and vegetables.
Cover and cook on low heat for 8 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
Serve the sliced roast beef with the cooked vegetables and spoon some of the cooking juices over the top.