Slow Cooker Glazed Beef Roast with Potatoes
Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
Servings: 6–8
Ingredients
– 3–4 lb (1.5–2 kg) beef chuck roast
– 1 lb (500 g) baby potatoes
– 2 carrots, cut into chunks
– 1 large onion, chopped
– 4 garlic cloves, minced
– 1 cup beef broth
– 3 tablespoons soy sauce
– 2 tablespoons honey or brown sugar
– 2 tablespoons tomato paste
– 1 tablespoon mustard
– 1 teaspoon paprika
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– Salt to taste
– 2 tablespoons olive oil
Instructions
1. Season the beef
Mix the salt, black pepper, paprika, thyme, garlic, and olive oil. Rub the mixture evenly over the beef.
2. Sear the meat
Heat a skillet over medium-high heat. Sear the beef on all sides until deeply browned to develop a rich, flavorful crust.
3. Prepare the glaze
In a bowl, whisk together the beef broth, soy sauce, honey, tomato paste, and mustard until well combined.
4. Assemble the slow cooker
Place the chopped onion, carrots, and baby potatoes in the bottom of the slow cooker. Set the beef on top and pour the sauce over everything.
5. Slow cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender. Cooking time may vary depending on the size and cut of the meat.
6. Caramelize the glaze
Transfer the cooked beef to an oven-safe dish. Brush it generously with the cooking sauce and broil for a few minutes until the surface becomes glossy and caramelized. Watch carefully to prevent burning.
7. Rest and serve
Let the beef rest for 10–15 minutes before slicing or shredding. Serve with the tender potatoes and carrots, spooning the rich gravy over the top.
Chef’s Tip
For a thicker, glossy gravy, strain some of the cooking liquid into a saucepan and simmer until reduced. Pour it over the beef just before serving for a beautiful, restaurant-style finish.
Enjoy your tender, juicy, slow-cooked beef roast!