The Easiest (and Most Delicious) Crock Pot Beef Ever

The Easiest and Most Delicious Crock Pot Beef Ever // Follow Me on Pinterest

This is seriously the easiest and most delicious crock pot beef ever.  It is my go-to crock pot beef recipe because it guarantees that I will have a delicious dinner on the table with minimal effort on my part.

I like easy.

Yes, yes I do.

Feel free to customize the recipe to suit your own needs. Sometimes I have some root veggies that need to be used, so I chop them up and toss them in about halfway through the cooking period. You can add more seasoning or less, depending on your needs.

But whatever you do, don’t stress about dinner.

Just toss the few ingredients in the crock pot in the morning and by 6pm (or whenever you eat dinner), you have a delicious meal, ready to go.

Serve the beef with whatever side(s) you want. My husband loves it over my cheesy garlic mashed potatoes, so that’s how he eats it (with lots of butter). Since I don’t eat potatoes, I usually eat it with some cauliflower or root vegetable puree or some of my garlic herb cauliflower rice. It is pretty much delicious any way you eat it. The meat is tender and just falls apart.  Yum!

Oh, and the leftovers are divine — simply divine. I actually think the leftovers taste better and are great on sandwiches, wraps, or just scrambled up with eggs.

Shout out to my friend Suzanne from Strands of My Life for shooting the photos for this recipe!

The Easiest and Most Delicious Crock Pot Beef Ever // Follow Me on Pinterest

5.0 from 1 reviews
The Easiest and Most Delicious Crock Pot Beef Ever
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Serves: 8
  • 1 grass-fed beef roast or bison roast (3-4 pounds are what mine are usually)
  • 10-15 cloves of garlic smashed or minced
  • 1 cup sweet onion, thinly sliced
  • ½ cup gluten-free Worcestershire sauce
  • 1 cup beef stock (or water)
  • 1-2 tsp. fresh ground black pepper
  • Sea salt to taste, thought the Worcestershire adds a lot of salt
  1. Place your roast in your crock pot.
  2. Peel your garlic cloves and smash or mince them. Toss those in with the roast.
  3. Slice your onion very thinly (or you can dice them if you prefer). Toss those in with the roast.
  4. Pour your Worcestershire sauce and stock (or water) over the roast, and add your black pepper.
  5. Cover and cook on low for 8-10 hours.
  6. Serve with your choice of side. You can use the broth from the roast to make gravy, or you can just spoon it directly over each serving. The broth is delicious!

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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. This looks delicious!!! Thanks for the recipe.


    Angela Parker
    Posted 01/13/14

  2. thanks for this delicious recipe! what Worcestershire sauce do you use? I can’t find any with good and safe ingredients’ Thanks!


    Posted 01/13/14

    • I have actually been using Lea & Perrins brand, as my health food store has been out of their Annie’s gluten free for some time now and I had a bottle of L&P that needs to be used. It is gluten free and for the most part the ingredients are OK. I wish it didn’t have sugar in it, but it’s in such a small amount that I am not concerned over it every once in awhile. I am stocking up on the Annie’s brand whenever it comes back in stock!


      Jessica Espinoza
      Posted 01/13/14

  3. Ohmygosh does that dish look amazing! Suzanne’s photo is stunning.

    Jessica, which cut of roast did you use? Do you get a commission if I link from your site to Tropical Traditions when I next place an order?



    Posted 01/13/14

    • Hi Gopika – It is awesome! I hope you make it and enjoy it as much as we do. I’ve been using the Rump Roast as of late, since it’s pretty affordable for grass-fed meat. I do get credit if you buy through one of my links. Thanks in advance if you do! :)


      Jessica Espinoza
      Posted 01/13/14

  4. Jessica this looks amazing! I will have to buy a crockpot just to make it! ;)


    Vivica Menegaz CTWFN
    Posted 01/13/14

    • hahaha! Awesome!! You could probably achieve the same result in a Dutch oven over very low heat on the stove or in the oven. Just make sure you have a tight lid so it keeps the juices in there. :)


      Jessica Espinoza
      Posted 01/14/14

  5. This looks amazing. I never used a crock pot that I’ve had sitting here for a while. I always figured the food would just come out soggy and mushy, but this looks very appetizing!


    Life With Amir
    Posted 01/14/14

    • I hope you enjoy! It doesn’t get much easier than this — let the appliance do all the work! :)


      Jessica Espinoza
      Posted 01/16/14

  6. You think topside beef would work just as well? Does it need any vinegar to help tenderize it?


    Posted 02/26/14

    • Hi Allison – I think that would work just fine. I have not had to use any vinegar on mine, even on tougher cuts. You may just have to cook it a tad longer, but I think it would turn out well!


      Jessica Espinoza
      Posted 02/27/14

  7. I have a small 1.5 lb roast. How long do you think I should cook that on low in my crock pot?



    Posted 03/16/14

  8. I buy share in a whole cow. We use up the roasts pretty quick but have a surplus of sirloin. Think a sirloin will work here? Different cooking time?


    Posted 08/14/14

    • Hi Missy – The sirloin would work just fine. It will probably need less cooking time, as it tends to be a more tender piece of meat than the roasts. But, it would still taste delicious! :)


      Jessica Espinoza
      Posted 08/14/14

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