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

author image Stephanie Mitchell
Stephanie Mitchell is a professional writer who has authored websites and articles for real estate agents, self-help coaches and casting directors. Mitchell also regularly edits websites, business correspondence, resumes and full-length manuscripts. She graduated from Syracuse University in 2007 with a Bachelor of Fine Arts in musical theater.
How to Do a Dry Beef Roast in a Crock-Pot
A sliced beef roast on a platter. Photo Credit: Kathariena/iStock/Getty Images

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.

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