Perfectly sliced ​​crockpot roast

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Did you know that it is possible to cook roast beef perfectly sliced ​​and tender in the clay pot? (In just a couple of hours ?!) I've been using my slow cooker to cook crumbled tender roasts for years, as evidenced by two of our favorite roast beef recipes. However, it has never occurred to me before to try a method for slow cooker roast beef like this.

I originally planned to cook this roast using my favorite oven method. However, at the last moment, I decided to try improvising that method for the slow cooker. It worked very well and the roast was a great success.

How to cook a roast in a clay pot

It's incredibly easy to prepare roast beef in the slow cooker and it didn't take nearly as long as I expected. From start to finish, everything less than two hours.

After cutting the meat stove with a generous amount of salt and pepper, I put it in the pot over low heat.

Since it was the first time that I followed this clay pot method, I wasn't sure how long it would take. Moments like this are when I am especially grateful to have an alarm meat thermometer! Rather than having to check the roast frequently to see if it's done, I just put the meat thermometer in and went to work on other tasks.

A beep from the thermometer after 90 minutes told me that the internal temperature had reached our ideal 140 degrees. We like our meat closer to rare than good and generally closer to rare than medium. If you prefer yours a little less rosy, adjust the cooking time and final temperature accordingly.

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It was hard to resist plunging into the tender, juicy roast right away, but we managed to wait long enough to let the meat rest before cutting it into thin slices.

I served the roast with roasted potatoes and roasted broccoli and the whole family gave the food great reviews. I served the remaining beef with soft roast sandwich rolls a couple of nights later. It was delicious both ways.

Leftovers are also delicious, served on a deli tray, tossed into a salad, or fried with hash. There are so many uses for roast beef leftovers that you'll never regret having more.

Cut roast beef

The only trick for this meal is to cut the meat as finely as possible. To accomplish this, use the sharpest knife possible and a meat fork to hold the roast in place while carving. Carve thin, uniform slices that move through the grain.

Be sure to let the roast rest for 10 to 15 minutes to allow the meat to reabsorb all the juices released during cooking. This also makes the meat easier to cut as it cools.

Slow Cooker Roast Beef Recipe

I enjoy the simple nature of this easy crockpot roast beef recipe.While I love showing off elaborate dinners as much as the next girl, simple meals are sometimes the best.

If you're in the mood to liven up your slow cooker roast a bit without any extra work, take a look at Slow Cooker Italian Red Wine Roast Beef. It takes a little more time to make that clay pot roast, which is spiced with Italian herbs and rich red wine, but it's worth it.

You skip the scorching step of my crock-pot roast beef recipe and leave the roast in the pot to cook in that delicious red wine marinade for 8-10 hours. To make up for that extra cooking time, this roast rewards you by filling your home with amazing scents while cooking.

For something a little different, this Crock Pot Coca-Cola Roast also looks tasty. The soft drink is used to sweeten and caramelize the meat while cooking while adding moisture.

While it's not a slow cooker recipe, while you're on a roast kick, you MUST try our favorite Southwestern roast. The roast is rubbed with a mixture of New Mexico spices and sweet honey; It is in frequent rotation for dinner at our house.

Have you ever tried making roast beef in the slow cooker? Let me know how it turned out and try this recipe. You will end up with a plate full of tasty and juicy roast beef that is so tender that it almost falls apart on your fork.

I can't recommend this slow cooker roast beef!


Cooking tip: I use this clay pot and this thermometer to make this recipe.

Perfectly simple and sliceable CrockPot roast beef

Perfectly cut and tender roast beef made in the slow cooker.

American kitchen

Preparation time: 15 minutes.

Cooking time: 1 hour and 35 minutes.

Total time: 1 hour 50 minutes

Servings: 8-12 servings

Calories: 235kcal


  • 2-3 pounds of roast beef I used a top sirloin roast
  • 2 teaspoons of kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper, adjusted to taste
  • 2 tablespoons of olive oil


  • Heat the oil in a heavy skillet over medium heat. Season the roast generously with salt and pepper. Brown the meat in the hot skillet, about 3-4 minutes on each side, until the meat is browned. Brown the sides and top and bottom of the roast. Remove from the pan and place in the clay pot. Insert an oven-safe meat thermometer into the center of the roast and place the lid on the pot.

  • Cook roast on LOW until temperature reaches 140 degrees. This took only 90 MINUTES for my roast. Depending on the temperature in your home and the heat your slow cooker cooks, yours could take twice as long. I put the alarm on my meat thermometer and I couldn't believe it when it rang so fast!

  • Using sturdy forks or tongs, remove the roast from a cutting board and place it in a tent (or cover it with a large mixing bowl upside down). Let the meat rest for 20 minutes before cutting it as finely as possible against the grain of the meat. Enjoy!


Calories: 235kcal | Protein: 21g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 673mg | Potassium: 376 mg | Vitamin A: 15 IU | Calcium: 19mg | Iron: 2.4mg

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