How to Do a Dry Beef Roast in a Crock-Pot

A sliced beef roast on a platter.
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Slow-cooking beef brings out the rich, deep flavor of the meat and gives it time to tenderize while you devote your attention elsewhere. When you roast beef in a Crock-Pot, you don't need to add liquid unless you're also cooking vegetables -- the meat's own juices stop it from drying out. To create a healthier meal, brown the beef before slow-cooking it. This process brings out the beef's flavor and allows you to skim more fat from the meat.

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Step 1

Trim fat from the beef. Brown the meat lightly on all sides in a skillet, and drain out the excess fat. Pat the meat dry with a paper towel.


Step 2

Mix salt, pepper and any strongly-flavored seasonings you desire, such as minced garlic, onions or chili powder. Rub the seasonings into the meat.

Step 3

Put the beef in the Crock-Pot and cover the pot. Set the slow cooker to low heat. Cook the meat for 10 to 12 hours.

Step 4

Add mildly-flavored dried herbs or spices, such as sage, basil, white pepper, cinnamon, cloves or orange zest to the Crock-Pot after 8 to 10 hours. Add mildly-flavored fresh herbs during the last 30 minutes of cooking.

Things You'll Need

  • Beef roast

  • Salt

  • Pepper

  • Garlic, onions, chili powder (optional)

  • Fresh or dried herbs (optional)


Open the Crock-Pot as infrequently and briefly as possible during cooking. Releasing the heat lengthens the cooking time. Cooking meat on a high setting requires liquid. Add 1/2 cup water, broth, beer or wine to the Crock-Pot and cook on high for five to seven hours. Hot Crock-Pots are safe to leave unattended.


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