Here’s a straightforward **slow-cooker roast beef** approach that’s tender, juicy, and full of flavor. I’ll give both a simple version and a slightly enhanced one.
—
### **Simple Slow-Cooker Roast Beef**
**Ingredients:**
* 3–4 lb beef roast (chuck or rump works well)
* Salt and black pepper to taste
* 1 cup beef broth
**Instructions:**
1. **Season:** Pat the roast dry and season generously with salt and pepper.
2. **Slow cook:** Place roast in slow cooker and pour beef broth around it (not over the top).
3. **Cook:** Cover and cook on **low for 8–10 hours** or on **high for 5–6 hours**, until the beef is tender and easily shredded or sliced.
4. **Optional gravy:** Remove roast, pour liquid into a saucepan, thicken with a cornstarch slurry for gravy.
—
### **Enhanced Slow-Cooker Roast Beef (Optional Extras)**
**Add:**
* 1 onion, sliced
* 3–4 garlic cloves, smashed
* 2–3 carrots, cut into chunks
* 2–3 stalks celery, cut into chunks
* 1–2 sprigs fresh rosemary or thyme
**Instructions:**
* Layer vegetables in the bottom of the slow cooker, place the roast on top, pour broth over, and cook as above.
* The vegetables absorb the juices, making a natural gravy and side dish all in one.
—
If you want, I can give a **minimalist 3-ingredient version** of slow-cooker roast beef that’s super easy but still juicy and flavorful. Do you want me to do that?
