Slow Cooker Roast Beef and Vegetables is the perfect Sunday dinner. The roast beef is so tender and the carrots and potatoes are always perfectly cooked.
When my Grandma Edwards and my mother made this meal it was before the day of slow cookers and crock-pots. They roasted it in the oven, which is also a delicious way to make and serve this meal, however it does require the oven being on for hours and heating up the house. This is fine in the fall and winter months when we like to stay warm, but in the spring and summer I like keeping the house cooler and the convenience of a slow cooker. The recipe that I have mostly used for cooking a roast over the years was simply sprinkling salt and pepper and a packet of Lipton Onion Soup mix over the roast and cut-up vegetables. A few weeks ago, I was thumbing through a cookbook published by a good friend of mine, Liz Edmunds, also known as the Food Nanny and decided to try her recipe. I loved the extra flavors of brown sugar, soy sauce, and the cider vinegar. I’ll be using this recipe from now on. Thank you, Liz!
Slow Cooker Roast Beef and Vegetables
- 1 beef sirloin roast 4-5 lbs
- 3 Tbsp oil
- Garlic salt
- 1/3 cup packed brown sugar
- 3 Tbsp cider vinegar
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 can cream of mushroom soup
- 1 packet onion soup mix
- 1 cup beef broth
- 6 large carrots peeled and cut into 1 inch pieces
- 8 red potatoes scrubbed and quartered
Heat 3 Tbsp of oil in a large frying pan. Sprinkle garlic salt on the roast and sear on all sides in the frying pan. This seals in the juices and flavor of the meat and gives it a deep brown color on the edges.
Place the roast in the slow cooker and add carrots and potatoes.
In a mixing bowl, combine brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth. Mix well and pour over the roast and vegetables.
Place lid on the slow cooker and cook on high heat for 5-6 hours, or on low heat for 10-12 hours.