Gordon Ramsay Slow Cooker Roast Beef

This tender, juicy gordon ramsay slow cooker roast beef recipe is made with beef chuck roast, fresh thyme, and red wine and ready in 8 hours 20 minutes. The rich aroma fills the kitchen as the thick gravy bubbles around the deeply caramelized meat. I love how hands-off this method is while still delivering a Sunday roast standard.

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Why You Will Love This Slow Cooker Roast Beef Recipe:

• Incredibly tender and juicy: The slow cooking process breaks down the meat, giving you melt-in-your-mouth texture every time.
• Rich, deep flavor: Cooking low and slow allows the beef to absorb all the herbs, spices, and juices for a bold, savory taste.
• Easy, hands-off cooking: Just set it in the slow cooker and let it do the work—perfect for busy days.
• Perfect for family meals: A hearty dish that feeds a crowd and brings comfort to the table.
• Great for leftovers: Use the extra beef in sandwiches, wraps, or other meals throughout the week.
• Simple ingredients: Uses everyday pantry staples while still delivering big flavor.
• Versatile serving options: Serve with mashed potatoes, vegetables, or bread for different meal styles.
• Consistent results every time: Slow cooking ensures the meat stays moist and flavorful without overcooking.

How Do You Cook A Beef Roast In A Slow Cooker?

To cook a beef roast in a slow cooker, season the meat generously with salt, pepper, and herbs. Sear it in a hot pan for extra flavor, then place it in the slow cooker with onions, garlic, and a little broth. Cover and cook on low for 8–10 hours or high for 4–5 hours until tender. Let it rest before slicing, and use the juices for a rich, flavorful gravy.

Gordon Ramsay Slow Cooker Roast Beef Ingredients

• 1.5 kg beef chuck roast
• 2 tbsp olive oil
• 1 large yellow onion, roughly chopped
• 3 large carrots, peeled and cut into chunks
• 3 stalks celery, chopped
• 4 cloves garlic, crushed
• 250 ml full-bodied red wine
• 500 ml beef stock
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tbsp tomato puree
• Salt and black pepper to taste

How To Make Gordon Ramsay Slow Cooker Roast Beef

1. Sear the Beef: Season the beef generously with salt and pepper. Heat olive oil in a large pan over high heat and brown the meat on all sides.
2. Sauté the Vegetables: Remove the beef and add the onion, carrots, and celery to the pan. Cook for 5 minutes until slightly softened, then stir in the garlic and tomato puree.
3. Deglaze the Pan: Pour the red wine into the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
4. Slow Cook: Transfer the vegetables and liquid to your slow cooker. Place the seared beef on top, add the beef stock, rosemary, and thyme.
5. Cook to Tender: Cover and cook on low for 8 hours or on high for 4 hours, until the meat is easily pulled apart with a fork.

Recipe Tips

• Never skip the sear: Browning the meat creates a crust that locks in flavor and enriches the final gravy.
• Choose the right cut: Chuck roast or brisket works best here because the marbled fat breaks down beautifully over time.
• Thicken the gravy: If you prefer a thicker sauce, whisk cornstarch with cold water and stir it in during the last 30 minutes.

What To Serve With Slow Cooker Roast Beef?

Serve this Slow Cooker Roast Beef with Creamy mashed potatoes are the best vehicle for soaking up the rich red wine gravy. You can also pair it with traditional Yorkshire puddings and steamed green beans for a complete Sunday dinner experience.

How To Store Leftovers Slow Cooker Roast Beef?

Keep leftover roast beef and vegetables in an airtight container in the fridge for up to 4 days. You can also freeze the meat in its gravy for up to 3 months to prevent it from drying out.

How To Reheat Leftovers Slow Cooker Roast Beef?

Oven Method (Best for Juiciness): Preheat oven to 160°C (320°F). Place sliced or whole roast in a baking dish with some of its cooking juices or a splash of broth. Cover tightly with foil and heat for 15–20 minutes until warmed through. This keeps the beef moist and tender.

Stovetop Method (Quick & Flavorful): Place the beef in a pan with a little broth or leftover juices over low heat. Cover and warm gently for 5–10 minutes, stirring or turning occasionally until heated through without drying out.

FAQs

Can I cook this on high instead of low?

Yes, you can cook it on high for 4 to 5 hours. However, cooking it on low yields the most tender results.

Do I need to add more liquid?

No, the beef and vegetables will release their own juices as they cook. The specified amounts of stock and wine are plenty.

Can I omit the red wine?

If you prefer not to use alcohol, replace the wine with an equal amount of additional beef stock. A splash of Worcestershire sauce helps replace the depth.

Can I add potatoes to the slow cooker?

Absolutely. Quartered baby potatoes can be added at the beginning along with the carrots and celery.

More Dinners Recipes:

• Gordon Ramsay Pan Seared Sea Bass Recipe
• Gordon Ramsay Cauliflower Steak Recipe
• Gordon Ramsay Irish Lamb Stew Recipe

Slow Cooker Roast Beef Nutrition Fact

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 650mg
• Total Carbohydrate: 12g
• Protein: 45g

gordon ramsay slow cooker roast beef recipe

Recipe by Sophie Lane

Servings

6

servings

Prep time

20

minutes

Cooking time

13

hours 

20

minutes

Total time

13

hours 

40

minutes

Tender, melt-in-the-mouth gordon ramsay slow cooker roast beef recipe packed with rich flavors from beef chuck roast, fresh thyme, and red wine. Ready in 8 hours 20 minutes, this brilliant hands-off dinner delivers exceptional comfort with minimal effort.

Ingredients

• 1.5 kg beef chuck roast

• 2 tbsp olive oil

• 1 large yellow onion, roughly chopped

• 3 large carrots, peeled and cut into chunks

• 3 stalks celery, chopped

• 4 cloves garlic, crushed

• 250 ml full-bodied red wine

• 500 ml beef stock

• 3 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 1 tbsp tomato puree

• Salt and black pepper to taste

Directions

• Sear the Beef: Season the beef generously with salt and pepper. Heat olive oil in a large pan over high heat and brown the meat on all sides.
• Sauté the Vegetables: Remove the beef and add the onion, carrots, and celery to the pan. Cook for 5 minutes until slightly softened, then stir in the garlic and tomato puree.
• Deglaze the Pan: Pour the red wine into the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
• Slow Cook: Transfer the vegetables and liquid to your slow cooker. Place the seared beef on top, add the beef stock, rosemary, and thyme.
• Cook to Tender: Cover and cook on low for 8 hours or on high for 4 hours, until the meat is easily pulled apart with a fork.