Top Round Roast in the Slow Cooker

A classic and affordable top round roast made in the slow cooker is the perfect comfort meal. With parsnips, potatoes and carrots, and a rich and flavorful broth, you’ll regularly add this recipe to you meal plan.

As soon as the weather in California starts to turn, around mid October, I immediately begin craving pot roast. This recipe for top round roast in the slow cooker is tender and delicious, while also affordable and so easy!

With filling root vegetables and a hearty broth, it’s a great recipe for any day of the week. Also included are directions to make a rich gravy.

Jump to:

• Why this recipe works
• Ingredients
• Step-by-step Instructions
• To make a rich gravy
• Recipe FAQ’s
• More cooking tips
• Slow Cooker Top Round Roast with Root Vegetables

Why this recipe works

• Simple ingredients make this easy to throw together and even customize a bit. Don’t have parsnips on hand? No problem, either ditch them or swap in another type of potato.
• Utilizes affordable cuts of meat (I recommend top round roast or chuck roast) and vegetables, to make it a very cost effective meal.
• This pot roast meal goes a long way, typically feeding my family 2 nights in a row. The first night we eat it as prepared, and then use the leftover meat for tacos or air fryer taquitos.
• Healthy, hearty but not heavy. Lots of vegetables, protein and nutrients, without a lot of added salt or fat.
• Microwaving the aromatics ahead of time also brings out more flavor in the dish.

Ingredients

Top round roast (or chuck roast) – While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they’re cut from. 

Top round roast is cut from the rear leg and is leaner than chuck roast, which is cut from the shoulder and contains more fat. Feel free to use either here.

Parsnips, carrots and potatoes – Feel free to leave out the parsnips, but definitely give them a try if you’ve never eaten them! They are related to the carrot, but have a slightly sweeter, nuttier taste. They also contain less carbs than potatoes, so if you’re following a low carb diet, swap out parsnips for the potatoes here.

Worcestershire sauce, tomato paste and beef broth – adds moisture and richness to the roast.

Instant tapioca – thickens the sauce ever so slightly.

Thyme, garlic and onions are the aromatics that will give the dish some extra depth and flavor.

Step-by-step Instructions

Step 1 & 2 – Microwave onions, garlic, tomato, thyme, oil, 1 tablespoon of the Worcestershire sauce and tomato paste for a few minutes, stirring occasionally. This process releases more flavor, similar to when you sauté garlic and onions in a pan. Add the aromatics to the slow cooker.

Step 3 – Stir in the beef broth, other tablespoon of Worcestershire sauce and tapioca.

Step 4 – Nestle the pot roast into the liquid, making sure to generously season with salt and pepper. Add up to 1 cup more of beef broth so that roast is halfway submerged.

Step 5 – Add the parsnips, carrots and potatoes on top, and cook on low for about 7 hours or high for 5-6 hours.

Once done cooking, remove the vegetables and roast, allowing the meat to rest for a few minutes before shredding and serving.

To make a rich gravy

Similarly to my old fashioned pot roast and Instant Pot roast with gravy, we will utilize the flavorful cooking liquid.

Strain at least 1-1.5 cups cooking liquid into a sauce pan. On medium low heat, add 1 tablespoon of all purpose flour at a time, quickly whisking in the flour to avoid lumps. I typically use 2-3 tablespoons to reach desired consistency.

When desired consistency is achieved, season with salt and pepper and pour in a gravy boat or measuring cup. Serve on the side or pour on top of the roast and veggies.

Recipe FAQ’s

More cooking tips

Once the pot roast is done cooking, set the beef on a platter and place the vegetables in a bowl. For additional flavor, take 2 tablespoon melted butter and toss with the vegetables and season to taste with salt and pepper. Add to the platter and serve.

Leftover beef tastes delicious in tacos or enchiladas. Simply reheat and roll up in your tortilla of choice and add toppings. Using a 4 lb roast, you should have enough meat to feed a family of 4 two nights in a row.

To store and freeze leftover meat, place in an air tight container with some of the cooking juice. Make sure to reheat in the broth to keep meat from drying out. Store in the fridge for 4-5 days, or in a freezer bag for up to 3 months.

To cook this roast in the Instant Pot, follow the directions found in my Pot Roast and Gravy recipe.

Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!