Roast Beef In Slow Cooker No Liquid Recipe

Although I enjoy putting the slow cooker on in the morning and eating a lot while it waits for me at night, one thing I am not interested in is when.
Everything has been cooking together for hours, and the flavors have mixed, so each bite may taste the same as the last. BORED!
I don’t want greenish-brown green beans with no texture or potatoes that bite into them. I’d like to have crumbled meat, a thick sauce, and flavored vegetables!
This slow cooker roast beef with vegetables features a juicy brisket, vibrant, al dente green beans, flavorful buttered carrots, rustic creamy mashed potatoes, and a thick meat sauce.
If you’re looking for a traditional roast beef or even a roast pork, I’ve got you covered.

Roast Beef In Slow Cooker No Liquid

Roast Beef In Slow Cooker No Liquid Recipe

Yield: 1
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Slow cooker tender roast beef, mashed potatoes, vegetables, and a rich gravy. Warming up comfort food.


  • 2 1/2 pounds round roast beef
  • 1 small onion thinly sliced
  • 1/2 cup of water
  • 1/2 cup of red wine I used a cabernet
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large skillet, heat the oil over high heat (or use the browning feature on your slow cooker if you have one like mine, check it out here).
  2. Place the beef steak in the skillet and season with salt, pepper, and celery salt. Cook, turning every few minutes, until all sides are golden brown. This should take about 10 to 12 minutes in total.
  3. Bring the thyme, garlic, red wine, and broth to a boil.
  4. If you've been cooking the beef brisket in a skillet, now is the time to transfer it to the slow cooker and pour over the skillet juices.
  5. Combine the potatoes, carrots, and shallots in a mixing bowl. Cook for 5-6 hours on high or 7-8 hours on low, with the lid replaced.
  6. Add the green beans to the slow cooker about 20 minutes before the meat is done. This should allow them to cook lightly, retaining a bit of crunch and their bright green color.
  7. Remove the meat, carrots, shallots, and green beans to a large serving plate and set aside.
  8. Mash the potatoes with the butter and cream in a mixing bowl. I prefer to leave the skin on, but if you prefer, you can peel it off before mashing it.
  9. Bring the cooking juices to a boil in a skillet (or use the browning feature on your slow cooker if you have one).
  10. Pour in the cornmeal slowly, stirring constantly, until the sauce thickens. It's possible that you won't need all of the cornstarch.
  11. Serve the beef brisket with vegetables, mashed potatoes, and red wine sauce.


  • Slow-cooked brisket frequently falls apart (it's not dry, but it's juicy and melts). Use a beef rotisserie, such as silverside, if you prefer a meat that sticks together better. Look for one that has a little fat running through it for flavor).

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 389Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 145mgSodium 2736mgCarbohydrates 5gFiber 0gSugar 2gProtein 53g

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