When the week finally slows down, and the house feels a bit quieter, that’s when I reach for recipes like this beef roast crockpot slow cooker au jus. It’s the kind of meal that doesn’t demand much attention but rewards with deep, cozy flavors that fill the room and the soul. The aroma of garlic and herbs mingling with seared beef is enough to pull anyone into the kitchen, even if they were just passing by.
One Sunday, I seared the roast while the kids were distracted with a movie, and I ended up burning the garlic just a touch—nothing disastrous, but it gave the kitchen a slightly smokey edge I hadn’t planned. Still, the slow cooker worked its magic, turning the beef into buttery-soft slices that soaked up every bit of that savory au jus. When it was time to eat, the house was warm, and the little imperfection somehow made the meal feel more homey, less like a recipe and more like a story.
Why you’ll love it:
- The hands-off cooking means you can set it up and forget it for hours—though it’s simple, that’s kind of the point.
- The au jus made from the cooking juices creates a luscious sauce without any extra effort.
- It’s a great way to turn a modest cut of beef into a meal that feels special and comforting.
- The slow cooker makes the beef so tender that slicing it feels like slicing through butter.
If you’re worried about timing, this recipe gives you a little wiggle room—just keep the temperature low and cozy. And if you forget to sear the beef, it’s okay; it just won’t have quite the same crust, but the flavor will still be there.
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Beef Roast Crockpot Slow Cooker Au Jus
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Description
A tender and flavorful beef roast cooked slowly in a crockpot and served with a rich au jus made from the cooking juices. Perfect for an easy and comforting meal.
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 cup beef broth
1/2 cup dry red wine
4 cloves garlic, minced
1 medium onion, sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon cold water
Instructions
Pat the beef chuck roast dry with paper towels and season all sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove from heat.
Place the sliced onion and minced garlic in the bottom of the crockpot.
Place the seared roast on top of the onions and garlic.
Add the beef broth, red wine, fresh thyme, fresh rosemary, bay leaf, and Worcestershire sauce to the crockpot.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast from the crockpot and cover with foil to keep warm.
Strain the cooking liquid into a saucepan and discard the solids.
Bring the cooking liquid to a simmer over medium heat.
In a small bowl, mix the cornstarch with cold water until smooth to make a slurry.
Slowly whisk the cornstarch slurry into the simmering cooking liquid and cook for 2-3 minutes until the au jus thickens slightly.
Serve the beef roast sliced with the au jus poured over the top.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Kitchen Notes: I usually rely on a simple slow cooker for this, no fancy gadgets needed. Serving this with mashed potatoes or even crusty bread helps soak up that beautiful au jus. Sometimes, I swap the red wine for a splash of balsamic vinegar if I’m out—don’t quote me on the exact taste, but it works in a pinch. If you want a little heat, a pinch of crushed red pepper flakes goes surprisingly well in the cooking liquid. And for a fresher twist, a handful of chopped parsley sprinkled on top just before serving adds a nice color pop.
FAQ
Can I use a different cut of beef?
Chuck roast works best for tenderness, but brisket or rump could be tried. Just expect some texture differences.
Is it necessary to sear the roast?
It adds depth but isn’t mandatory. Skipping searing makes prep faster but less crusty.
Can I make the au jus thicker?
Yes, just whisk in a bit more cornstarch slurry gradually until it reaches your preferred consistency.
How long can leftovers last?
Keep beef and au jus refrigerated separately for up to 4 days, or freeze the au jus for a few months.
When you’re craving something warm and satisfying, give this slow cooker beef roast a shot. It’s the kind of meal that invites you to slow down and savor the moment, even if life’s a little messy in the kitchen.