The easiest crockpot roast beef with rice and gravy is also the most flavorful. Simply season the roast, place it in the crockpot, and cook on low all day. This method produces a rich, beefy gravy that’s perfect over rice or mashed potatoes — true comfort food.
Time needed
Prep is minimal — only trim excess fat if necessary. Cooking time varies by roast size and crockpot, but a 3–4 lb roast typically cooks about 6 hours on low in a 6-quart slow cooker. Making the gravy takes about 10 minutes just before serving.
Ingredients
For the roast you need a beef rump roast plus salt and pepper. For the gravy use beef broth and flour; you can add more broth if you want extra gravy without diluting the beef flavor.
Instructions
Trim excess fat from the roast if needed. Sprinkle salt and coarsely ground black pepper evenly over the meat and press to adhere.
Place the roast in the crockpot and cook on low for about 6 hours, or until it reaches your preferred doneness. When done, remove the roast and reserve the drippings. Let the meat rest while you prepare the gravy.
Slice the rested roast against the grain and serve with the gravy over rice or mashed potatoes.
If you prefer, you can cook the roast in a slow oven (about 300°F) for several hours in a covered cast-iron Dutch oven. With that method you can make the gravy in the same pan after the roast is done.
How to make roast beef gravy from the crockpot
To maximize flavor and volume, extend the drippings with beef broth rather than water. Beef broth adds liquid without diluting the savory beef taste.
Strain the drippings from the crockpot into a saucepan or skillet and add about ½ cup of beef broth. Heat over medium.
In a jar with a lid, combine 1½ tablespoons flour with about ½ cup beef broth and shake until smooth. Slowly whisk roughly half of this mixture into the hot drippings, stirring constantly. As the gravy thickens, add more of the flour mixture as needed to reach your desired consistency, or add extra beef broth to thin it.
Allow the gravy to simmer and thicken for a few minutes, taste, and adjust seasoning. Remember the gravy will continue to thicken as it cools and will gel in the refrigerator because of the drippings — that’s normal.
Lumps: If you’re concerned about lumps, strain the gravy through a fine-mesh strainer before serving. A strainer is useful and inexpensive, and it will ensure a silky-smooth gravy.
Use leftover roast beef in these dishes
-
Philly Cheesesteak Sliders -
Crockpot Vegetable Beef Soup
-
Barbecue Beef and Beans Using Leftover Roast
-
Italian Beef Sandwiches
Side dishes
Rice or mashed potatoes are essential with this gravy. Add a steamed vegetable, a crisp salad, or a rich vegetable casserole for a complete meal.
Recipe
Easy Crockpot Roast Beef & Gravy
10 mins
6 hrs
6 hrs 10 mins
Main Dish
American
12 servings
164
Ingredients
For the roast:
- 3 pounds beef rump roast
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
For the gravy:
- 1 cup beef broth, or more as needed
- 1½ tablespoons flour
Instructions
- Trim excess fat from the 3-pound beef rump roast if necessary.
- Sprinkle 1 teaspoon salt and 1 teaspoon coarsely ground black pepper all over the roast and press into the meat.
- Place the roast in the crockpot and cook on low for about 6 hours, or until done to your preference.
- Remove the roast from the crockpot, reserving the drippings, and let the meat rest while you prepare the gravy.
For gravy:
- Strain the drippings into a pan and add about ½ cup of the beef broth. Heat over medium.
- In a jar with a lid, mix 1½ tablespoons flour with the remaining beef broth and shake until smooth.
- Slowly whisk half the flour mixture into the drippings over medium heat, whisking constantly. Continue adding more mixture as needed to thicken, or add more broth to thin.
- Simmer and whisk until the gravy is heated through and has the consistency you prefer.
To serve:
- Slice the roast against the grain and serve with the gravy over rice or mashed potatoes.
Notes
If you’ll be home while it cooks, you can also braise this roast in a covered cast-iron Dutch oven at about 300°F for several hours; make the gravy in the same pan afterward.
The gravy will thicken as it cools and may gel in the refrigerator because of the drippings — this is normal. Reheat gently and whisk to restore a smooth texture.