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Slow Cooker Top Round Roast
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Slow Cooker Top Round Roast Recipe

You guys are going to love this Slow Cooker Top Round Roast recipe for your crockpot. It's a must-make for Crocktober! You can easily prepare this tender and flavorful slow cooker top round roast in the morning, and enjoy a hearty, comforting meal that's ready by dinner.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: crockpot roast, Crocktober, easy beef roast recipe, slow cooker top round roast,
Servings: 4 people
Calories: 400kcal
Cost: $20

Equipment

  • Slow cooker / Crockpot
  • Large cast iron skillet
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Tongs or spatula

Ingredients

  • 3 pounds top round roast
  • 1–2 tbsp olive oil
  • 5 small potatoes, halved
  • 4 carrots peeled and rough chopped
  • 1 Onion quartered and then quartered again (into eighths)
  • 1 packet dry onion soup mix
  • 1 tbsp  beef bouillon (preferably "Better than Bouillon")
  • 1-2 teaspoon  Lawry's seasoned salt
  • 1 teaspoon granulated garlic
  • 4 cups water

Instructions

Prepare the Ingredients:

  • Gather all the listed ingredients.
  • Peel and chop the carrots into large chunks.
  • Halve the small potatoes.
  • Quarter the onion, then quarter again to make eighths.

Brown the Beef:

  • Heat a large cast iron skillet over medium-high heat.
  • Add 1–2 tablespoons of olive oil.
  • Place the top round roast in the skillet and brown on all sides until golden. This step helps develop rich flavor.

Add to Crockpot:

  • Once the roast is browned, transfer it to your crockpot.
  • Add the chopped carrots, halved potatoes, and onion pieces around the meat.

Prepare the Cooking Liquid:

  • In a mixing bowl, combine the dry onion soup mix, beef bouillon, Lawry’s seasoned salt, granulated garlic, and 4 cups of water.
  • Stir until well mixed.
  • Pour the seasoned liquid evenly over the roast and vegetables in the crockpot.

Cook the Roast:

  • Cover with the lid and set the crockpot to cook on low for 8 to 10 hours.

Check the Roast:

  • After cooking, the roast should be very tender and easy to shred. Carrots should be softened but not mushy.

Shred the Beef:

  • Remove the roast from the crockpot.
  • Cut into chunks or shred with forks.

Return the Beef:

  • Return shredded beef to the crockpot.
  • Let it soak in the flavorful juices for another 5 to 10 minutes.

Thicken the Gravy (Optional):

  • If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water.
  • Stir the slurry into the crockpot juices and let it thicken for a few minutes.

Season to Taste:

  • Taste and adjust seasoning if needed. Be careful with salt — the bouillon and soup mix add plenty of flavor.

Serve:

  • Serve the roast hot with vegetables.
  • Great on its own or served over rice, mashed potatoes, or egg noodles.

Notes

  • You can swap top round roast for chuck roast if desired.
  • This dish freezes well—perfect for meal prep!
  • For added depth, add a splash of red wine to the broth mix before cooking.
  • Using fresh herbs like rosemary or thyme adds another layer of flavor if available.