106 slow roast beef recipes

Dump-and-forget beef stew with chuck roast, potatoes, carrots, and onions braised low and slow in a mushroom soup and tomato gravy. Six hours in the oven, zero stirring required.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

You can do this beef roast in the oven or in a slow cooker. Either way, it comes out tender and juicy and makes a perfect dinner!

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Slow cooker shredded beef sandwiches made with a beef roast, Italian dressing mix, and wine left to simmer overnight. A five-ingredient crockpot recipe that pulls apart with two forks and tastes even better the next day.

Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.

Simple onion soup mix pot roast needs just a beef roast, a packet of onion soup mix, and a little water. The covered low-and-slow bake turns it fork-tender with a savory gravy and no extra seasoning.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Pueblo green chile stew with slow-simmered beef, roasted green chiles, and blue cornmeal for thickening. A traditional New Mexican recipe built on just 6 ingredients and patience.

Tender beef chuck pot roast slow-simmered in a tangy homemade barbecue sauce with ketchup, vinegar, brown sugar, and Worcestershire. Fork-tender and packed with smoky-sweet flavor.

Mexican shredded beef mix slow-roasted for 12 hours, then simmered with green chilies, cumin, and salsa verde. A freezer-friendly base for tacos, burritos, enchiladas, and tamales.