Slow Cooker Roast Beef with Marinade
A flavorful and tender slow cooker roast beef marinated in a savory blend of soy sauce, garlic, and herbs. Perfect for an easy and delicious meal with minimal effort.
- 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 Worcestershire sauce
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1 medium onion, sliced
2 medium carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
Instructions
In a medium bowl, whisk together soy sauce, beef broth, Worcestershire sauce, olive oil, minced garlic, Dijon mustard, brown sugar, dried thyme, dried rosemary, black pepper, and salt until well combined.
Place the beef chuck roast in a large resealable plastic bag or shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best flavor.
Remove the roast from the marinade, reserving the marinade for later. Pat the roast dry with paper towels.
Place the sliced onion, carrots, and celery in the bottom of the slow cooker. Lay the roast on top of the vegetables.
Pour the reserved marinade over the roast and vegetables in the slow cooker.
Cover and cook on low 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 liquid over the top as a flavorful sauce.