Slow-Cooker Roast Beef
Makes 4 to 6 servings, plus more for leftovers
  • 6 pounds eye-of-round roast
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons olive oil
  • 5 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 1 onion, cut into 8 wedges
  • 2 cloves garlic, minced
  • 10 sprigs fresh thyme
  • ¼ cup butter
  • ⅓ cup all-purpose flour
  • 2 (10¾-ounce) cans beef consommé
  • Mashed Potatoes (recipe follows)
  1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Add roast, and cook for 5 to 6 minutes per side or until browned. Place roast in a 5- to 6-quart slow cooker. Arrange carrots, celery, onion, and garlic around roast. Top with thyme.
  2. In same skillet, melt butter over medium heat. Add flour, and cook for 2 minutes, stirring constantly and scraping brown bits from bottom of pan with a wooden spoon. Add consommé, and bring to a boil, stirring constantly, for 3 to 4 minutes or until thickened. Pour over roast.
  3. Cover and cook on LOW for 8 hours or until roast is tender. Serve roast, vegetables, and gravy over mashed potatoes, if desired.
Flavor Booster: Wonder why we scrape the brown bits from the bottom of the pan with a spoon? Because that’s where all the flavor is. When the bits mix with flour and beef consommé, you get a wonderful gravy for the beef. But don’t forget to cook the flour mixture for at least 2 minutes before adding in the consommé. If not, there might be a starchy flavor to the gravy.

Swap It Out: We thought mashed potatoes would be a great addition to this delicious dish, but try cheese grits, rice, or even orzo pasta for a change of pace.
Recipe by Paula Deen Magazine at