Kitchen notes · a little help before you start
Slow Cooker Roast Beef
Slow Cooker Roast Beef brings together beef chuck roast, parsley, and onion. Look through the first cooking step and have its ingredients ready before you begin. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 25 min
- Cook
- 480 min
- Total
- 505 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
A few quick notes
1. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
2. Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
3. Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Get to know the ingredients
Beef chuck roast
Look at how this ingredient comes into the method: Season roast with salt, pepper & parsley.
Parsley
Look at how this ingredient comes into the method: Season roast with salt, pepper & parsley.
Onion
Look at how this ingredient comes into the method: Reduce heat to medium low and add onions to the pan, just until softened.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Slow Cooker Roast Beef
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Once gravy has reached desired consistency, season with salt/pepper to taste and let bubble gently for 2 minutes. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker and saucepan. Read the first preparation step before you get going: Season roast with salt, pepper & parsley.
Which little step is worth remembering?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
What check should I look for as it cooks?
Keep this part of the method in view: Cook on low 8-10 hours or until tender.
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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