This recipe for Slow Cooker Seasoned Roast is made with a homemade spice blend with a secret ingredient.
I used to throw some veggies and meat in my slow cooker, turn it on for about 8 hours, and return to find some veggies and somewhat bland meat. I was inspired to make a rub after reading through America’s Test Kitchen’s Best-Ever Recipes
and saw a recipe for Chuck Roast in Foil (page 6 in case you want to check it out).
The original recipe has celery seed, dried thyme, and cornstarch plus the ingredients I have listed, though the quantities in my recipe differ from America’s Test Kitchen. After I mixed it all of my ingredients together, I sampled a small amount on the tip of my finger and knew that this was a winning recipe.
Slow Cooker Seasoned Roast Recipe
For this savory beef recipe, you need the following ingredients:
- 1½ teaspoon pepper
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- ½ teaspoon espresso powder
- 2 teaspoon salt
- 2 teaspoon brown sugar
- 2 bay leaves
- 2-3 large baking potatoes
- 1 package of baby carrots
- 1 large onion
- 1½ – 2 pounds chuck roast
- 1 ½ cups water or beef broth
You start by making the roast seasoning by mixing together pepper, onion, garlic powder, parsley flakes, espresso powder, salt, and brown sugar.
Next, take a bag of carrots and layer them in the bottom of a slow cooker (aka Crock Pot).
Then add a layer of potatoes that have been cut into cubes. This is a good way to use up some of your supply of russet potatoes.
Adding onion is a good way to add flavor. Cutting it into large chunks makes it easy for picky eaters to pick it out. (Though when it becomes cooked and golden – it’s quite delicious on its own!)
Notice the two bay leaves on top. You want to be sure to remove them after cooking. Why? Because, according to eHow, “because the bay leaf has a bitter flavor when eaten and is difficult to chew.”
Rub the roast rub on both sides of the meat and then place the meat on top of the vegetables. Pour water or broth over the top of the roast.
Depending on the size of your roast, it usually takes 8 – 10 hours for it to cook. The roast pictured was relatively small and cooked perfectly in 6.5 hours.
Don’t have 8 – 10 hours? You can cook a roast on HIGH in your slow cooker in 4 – 5 hours.
Grass-fed beef is the best. “Why is grass-fed beef better?” you may be wondering.
Cows that are grass-fed (and grass-fed) eat the diet that was naturally intended for them. As calves, they start out with their mother’s milk. As they grow, their diet progresses to grass. Cows are ruminants – animals that four chambers in their stomach that are able to digest plant matter that would be relatively indigestible for most other types of mammals.
Cows were never designed to eat corn, which is what cows are typically fed when they go to confined animal feedlots to fatten them up for slaughter.
For humans, the benefit of consuming grass-fed beef aside from knowing that the cow was more apt to have been raised the way nature intended, is that grass-fed beef has been found to be higher in vitamins A, E, and other antioxidants compared to grain-fed beef.
Grass-fed beef also tends to be lower in saturated fat and has as much as five times the amount of omega-3 fatty acids as regular grain-fed beef.
Slow Cooker Seasoned Roast
Ingredients
- 1½ teaspoon pepper
- 1½ teaspoon onion powder
- 1½ teaspoon garlic powder
- ½ teaspoon parsley flakes
- ½ teaspoon espresso powder
- 2 teaspoon salt
- 2 teaspoon brown sugar
- 2 bay leaves
- 2-3 large baking potatoes
- 1 package baby carrots
- 1 large onion
- 1½ – 2 pound chuck roast
- 1 ½ cups water or beef broth
Instructions
- Mix spices together (excluding bay leaf) and set aside.
- Place carrots in the bottom of a slow cooker that has been sprayed with non-stick spray (or use a disposable slow cooker liner). Cut potatoes into 1 inch cubes and place on top of carrots. Cut onion into large chunks and add to the slow cooker. Top with bay leaves.
- Generously rub roast with the spice mixture on both sides. Place on top of vegetables, pour water or broth over the meat, and cook for 6-8 hours on low.
- Remove from slow cooker and discard bay leaves.
Video
Nutrition
If you like this delicious Slow Cooker Seasoned Roast recipe, then you should check out these delicious recipes, too:
- Brownie Sheet Cake
- Southern Buttermilk Biscuits
- Quick and Easy Chicken and Dumplings
- Easy Peanut Butter Pie
- Zucchini Tots
- Ooey Gooey Butter Cake
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Emma says
Proud ranchers wife here… Did you also know that in order for a grass fed only calve to reach slaughter weight, it takes double the amount of time on pasture? That doubles the amount of carbon emissions. Also all cattle graze 75% of their life and only are grain finished the last 4-6 months. The difference in those listed vitamins and minerals is not enough to impact health. All beef is high in those nutrients. The grass fed push is a marketing ploy and not conducive to feeding the world. In order to grass finish all the cattle in the US you would need a field the size of Wyoming. Those of us in the beef industry work hard with scientist and conservation experts each and everyday to do what’s best for the industry and the world.
Deborah says
They say u should brown ur meat before slow cooking it, yes or no for this recipe and why?
Lynda says
I don’t. Why? No particular reason.
John says
I’m not trying to ask a stupid question and I don’t want to assume so this is why I’m asking. I have always been toughy to add water to the slow cooker after everything is put in, but I’ve seen in your instructions there is no mention of water at all, Do I add water or not so much ?
Lynda says
That’s a great question and I am glad you asked. I have updated the recipe – you can add 1 1/2 cups of water or beef broth to help keep the meat nice and moist.
John says
@Lynda, thanks for the answer, I’m going to cook this this Saturday for dinner, will let you know how it goes. Thanks again
Lynda says
Thanks, John. I hope you enjoy it!
Liz says
@John, add broth instead of water tastier
Bill the cook says
Nothing in this recipe is in proportion. Espresso powder? Really? Too many amateurs are posting COVID recipes and none of them have been kitchen tested. And, like all internet-posted blog recipes, there is always a couple of omitted ingredients and steps. But at least people are trying now. But would-bes: never take short cuts. Betty Crocker never invented any recipe that didn’t use its products as short-cuts to which you’d serve your grandmother (or perhaps by now, your great grandmother).
Tiffany M says
any alternative to the espresso powder? very interested in trying it and was hoping to find something similar that would bring the flavors out. thank you
Lynda says
I imagine you could use instant coffee. If I was going to substitute it, I would pound the instant coffee (with a mortar and pestle) into a powder and swap it out 1:1.
Mehgen says
Hello! Do you discard the left over seasoning ?
Lynda says
What you don’t use, throw away.
Melaniafranco says
Hi, is it okay if I don’t have espresso to add in?
Lynda says
Sure. The espresso enhances the overall flavor, but if you don’t have any, your roast should still come out delicious.
Christina C says
Sorry if this is a silly question but, does the roast taste sweet in any way?
Lynda says
Not a silly question. But I would say that it does not taste sweet.
Trying it says
Do you add any water or liquid seasoning of any kind?
Lynda says
I don’t typically add any – the juices from the meat are usually enough. You could add a little bit of broth, though, if you’d like. I hope you enjoy it!
Lynda says
This is my favorite slow cooker roast recipe!
Heather says
I don’t see salt in the ingredients. How much do you use?
Lynda says
Thank you for catching that! 2 teaspoons of salt is the answer. (I have updated the recipe and really appreciate you bringing it to my attention.) It’s a great recipe. Let me know how you like it. 🙂
Hope Denney says
I’m down with anything inspired by America’s Test Kitchens. I probably have half their books! Trying this out soon.
Lynda says
America’s Test Kitchen books are awesome, aren’t they?!
Kim says
Crockpot roast is the best! I love your recipes! You’ve won this Kentucky girl’s heart! I’ve nominated you for a Liebster Award.
Lynda says
That’s so sweet of you!
Emily says
I love roasts in the slow cooker in the winter!
Tammy says
I’m going to have to try this the next time I make a roast! I always make mine in the slow cooker because it always is so delicious that way.
Katy says
I remember growing my dad would fix roast every Sunday for dinner. As a kid I hated it and though “not roast again!” Now I would love to have one every Sunday. Funny how things change 🙂
Amarie says
Great idea, thank you! Will Pin this!
Visiting via SITS. 🙂
Krystyn @ Really, Are You Serious? says
This looks amazing. I’m never good at figuring out the seasoning for beef roast. I’m saving this for later!
patti says
Just made beef stew….wish I used your seasoning
Jennifer @ My Sweet Sanity says
That looks so good Lynda! We love pot roast here. I will have to try this next time I make one. Pinning it.
Katie says
that looks incredibly tasty! It’s perfect fall food, too!