Moist Slow Cooker Roast Beef without Vegetables

Name: Moist Slow Cooker Roast Beef without Vegetables
Prep time: 10 min
Cook time: 245 min
Yield: 8
Ingredients: 1 (2 1/2 pound) boneless beef chuck roast; 1 pinch garlic salt, or to taste; ground black pepper to taste; 3 tablespoons Worcestershire sauce; 3 tablespoons soy sauce; 1 tablespoon red wine vinegar; 1/2 (1 ounce) package dry onion soup mix; 1 1/2 cups water; 1 tablespoon cornstarch, or as needed

⏱️ Ready in 4h 15m 🥄 Prep 10 min 🔥 Cook 4h 5m 👥 8 servings 👁️ 25 views

A moist version of slow cooker roast beef without vegetables that has simple ingredients that combine to make a savory flavor. The gravy made from this beef needs no extra seasoning and is a great enhancement to add to the beef and whichever side dish you choose.

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🔗 Recipe adapted from AllRecipes

#Roasted #Slow cooked

📊 At a Glance

Prep 10 min

Cook 4h 5m

Serves 8

Difficulty Hard

🛒 Ingredients

1 (2 1/2 pound) boneless beef chuck roast

1 pinch garlic salt, or to taste

ground black pepper to taste

3 tablespoons Worcestershire sauce

3 tablespoons soy sauce

1 tablespoon red wine vinegar

1/2 (1 ounce) package dry onion soup mix

1 1/2 cups water

1 tablespoon cornstarch, or as needed

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 232

% Daily Value*

Total Fat 16g 21%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 638mg 28%

Total Carbohydrate 3.8g 1%

Dietary Fiber 0.2g 1%

Total Sugars 0.8g

Protein 17g 34%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Rub beef roast with garlic salt and black pepper.

Place the roast in the bottom of a slow cooker.

Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast.

Sprinkle onion soup mix over the beef.

Pour water into the slow cooker around the roast, not over the top.

Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours.

Transfer the sauce from the slow cooker into a saucepan on the stove.

Heat over medium heat until bubbling and mix in cornstarch to thicken.