Top round roast in the slow cooker is an affordable and delicious comfort meal for any day of the week. This recipe uses a couple of special tips and tricks, including cooking the aromatics first to infuse maximum flavor, and avoiding one crucial thing that is often missed when cooking top round cuts of beef.
Slow cooker stews and roasts are an economical and easy way to get a delicious meal on the table when the days are long and busy. Or they’re also great when you want a slow Sunday dinner that is stress and hassle free.
I like slow cooking chuck roasts and top round roasts because I can literally just fix it and forget it. But people often make a crucial mistake with top round roasts and think they are interchangeable with chuck roasts. I will walk you through a couple of important tips to keep in mind so that your top round roast, or chuck roast comes out perfect every time.
With filling root vegetables and a hearty broth, it’s a great recipe for any day of the week. Also included are directions to make a rich gravy.
Jump to:
- Why you’ll love this top round roast recipe
- Top round roast crock pot ingredients
- How to make top round roast in crock pot
- How to avoid this common mistake when cooking top round roast.
- Best crock pot roast tips
- How to serve this top round roast recipe
- How to store leftover top round roast
- Recipe FAQ’s
- More Favorites from Howe We live
- Did you make this recipe?
- Top Round Roast Crock Pot
Why you’ll love this top round roast recipe
- Simple ingredients make this easy to throw together and even customize a bit. Don’t have parsnips on hand? No problem, either ditch them or swap in another type of potato.
- Utilizes affordable cuts of meat (I recommend top round roast or chuck roast) and vegetables, to make it a very cost effective meal.
- Feeds a crowd and has many versatile uses. We often have enough for leftovers or to feed a few extra mouths. The first night we eat it as prepared, and then use the leftover meat for tacos or air fryer taquitos.
- Healthy, hearty but not heavy. Lots of vegetables, protein and nutrients, without a lot of added salt or fat.
- High impact flavor! Microwaving the aromatics ahead of time also brings out more flavor in the dish.
Top round roast crock pot ingredients
- Top round roast (or chuck roast) – While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they’re cut from.
- Top round roast is cut from the rear leg and is leaner than chuck roast, which is cut from the shoulder and contains more fat. Feel free to use either here.
- It is very important to adjust cooking time and maybe even how it’s served depending on what cut of meat you use. Make sure to follow the cooking times in the recipe card for your cut of meat.
- Parsnips, carrots and potatoes – Feel free to leave out the parsnips, but definitely give them a try if you’ve never eaten them! They are related to the carrot, but have a slightly sweeter, nuttier taste. They also contain less carbs than potatoes, so if you’re following a low carb diet, swap out parsnips for the potatoes here.
- Worcestershire sauce, tomato paste and beef broth – adds moisture, umami and richness to the roast.
- Instant tapioca – thickens the sauce ever so slightly.
- Thyme, garlic and onions are the aromatics that will give the dish some extra depth and flavor.
How to make top round roast in crock pot
Step 1 & 2 – Microwave onions, garlic, tomato, thyme, oil, 1 tablespoon of the Worcestershire sauce and tomato paste for a few minutes, stirring occasionally. This process releases more flavor, similar to when you sauté garlic and onions in a pan. Add the aromatics to the slow cooker.
Step 3 – Stir in the beef broth, other tablespoon of Worcestershire sauce and tapioca.
Step 4 – Nestle the pot roast into the liquid, making sure to generously season with salt and pepper. Add up to 1 cup more of beef broth so that roast is halfway submerged.
Step 5 – Add the parsnips, carrots and potatoes on top, and cook on low for about 4-6 for a top round roast and 6-7 hours for a chuck roast. The internal temperature of the meat should reach about 135-140 degrees f.
Once done cooking, remove the roast and set on a platter or cutting board. Make sure to allow the meat to rest in its cooking juices for at least 10-15 minutes before trying to slice or shred. Remove potatoes and vegetables from the broth and nestle around the roast.
How to avoid this common mistake when cooking top round roast.
People often think cooking times for chuck roast and top round roast are interchangeable but they are not! Cuts like chuck roast benefit from extended slow cooking because the collagen melts and turns into gelatin, making the meat tender. Top round doesn’t have enough collagen for that process, so long slow cooking can push it past tender into dry, stringy, and crumbly.
Therefore make sure to cook top round for less time than chuck roast. 4–6 hours on LOW is often enough depending on size, but make sure to check for doneness by using an instant read thermometer and/or taste.
To make a rich gravy
Similarly to my old fashioned pot roast and Instant Pot roast with gravy, we will utilize the flavorful cooking liquid.
Strain at least 1-1.5 cups cooking liquid into a sauce pan. On medium low heat, add 1 tablespoon of all purpose flour at a time, quickly whisking in the flour to avoid lumps. I typically use 2-3 tablespoons to reach desired consistency.
When desired consistency is achieved, season with salt and pepper and pour in a gravy boat or measuring cup. Serve on the side or pour on top of the roast and veggies.
Best crock pot roast tips
- Once the pot roast is done cooking, set the beef on a platter and place the vegetables in a bowl. For additional flavor, take 2 tablespoon melted butter and toss with the vegetables and season to taste with salt and pepper. Add to the platter and serve.
- Leftover beef tastes delicious in tacos or enchiladas. Simply reheat and roll up in your tortilla of choice and add toppings. Using a 4 lb roast, you should have enough meat to feed a family of 4 two nights in a row.
- To store and freeze leftover meat, place in an air tight container with some of the cooking juice. Make sure to reheat in the broth to keep meat from drying out. Store in the fridge for 4-5 days, or in a freezer bag for up to 3 months.
- To cook this roast in the Instant Pot, follow the directions found in my Pot Roast and Gravy recipe.
How to serve this top round roast recipe
Top round roast often tastes best when you serve thin slices of the beef. If your roast does not seem tender enough to shred with a fork, consider thinly slicing pieces against the grain and topping with gravy. There are also a few great side dishes to serve with this slow cooked roast.
- As a classic dinner served as directed here in the recipe, alongside hearty potatoes and other root vegetables.
- Alongside a richer potato dish like our cheesy potato casserole and green beans.
- Use the top round roast in sandwiches for a warm beef dip.
- In tacos or air fryer taquitos.
How to store leftover top round roast
Store cooked top round roast in an airtight container in the refrigerator for 3 to 4 days.
To retain moisture, make sure to add some of the remaining cooking liquid to the container, and reheat with the roast.
To freeze leftovers, wrap leftover cooked roast beef in plastic wrap and then place in a freezer-safe bag for up to 3 months.
Recipe FAQ’s
The most commonly recommended cut of meat for slow cooking a pot roast, is chuck roast. I recommend either chuck or top round, because both are affordable and hold up well in a slow cooker. Top round is leaner though, so if fat intake is of concern, go with the top round.
Tapioca is a common thickener for crock pot dishes. If you don’t have quick-cooking tapioca, thicken the stew with a slurry made with equal parts flour and water (say 2 tablespoon each).
Yes, you can! Try tying up your veggies in a cheesecloth bundle and lay directly on your piece of meat. Keeping the vegetables above the braising liquid allows them to steam cook instead.
This was a trick I learned years ago from America’s Test Kitchen. Microwaving releases more flavor and adds that flavor to the dish.
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Top Round Roast Crock Pot
Equipment
Ingredients
- 3 lb Top round roast or chuck roast 3-5 lb cut
- ½ Onion diced
- 3 Garlic cloves minced
- 1 tablespoon Tomato paste
- 1 teaspoon Canola oil
- 1 teaspoon Thyme minced
- 1 cup Beef broth use up to 2 cups
- 2 tablespoon Worcestershire sauce divided
- 2 teaspoon Instant tapioca
- 1 lb Red potatoes cut into 1" pieces
- 4 Carrots peeled and chopped into 1" chunks
- 3 Parsnips peeled and chopped into 1" chunks
- 2 tablespoon Salted butter melted
Gravy ingredients
- 1.5 cups Cooking liquid
- 2 tablespoon All purpose flour add up to 3 tablespoons
Instructions
- Place the onions, garlic, tomato paste, canola oil and thyme in a bowl and microwave, stirring occasionally, till onions are softened, about 4-5 minutes. Add to the slow cooker½ Onion, 3 Garlic cloves, 1 tablespoon Tomato paste, 1 teaspoon Canola oil, 2 tablespoon Worcestershire sauce, 1 teaspoon Thyme
- Add beef broth, Worcestershire and tapioca, and stir to combine.1 cup Beef broth, 2 teaspoon Instant tapioca, 2 tablespoon Worcestershire sauce
- Season cut of meat with salt and pepper and place the meat in the slow cooker on top of the onion mixture.3 lb Top round roast or chuck roast
- Nestle in potatoes, parsnips and carrots around the cut of meat, cover and cook on low for about 4-6 hours, or if using a chuck roast, cook for 5-7 hours. See recipe note. Internal temperature should reach 135-140 degrees f.1 lb Red potatoes, 4 Carrots, 3 Parsnips
- Remove beef from slow cooker and place on a platter or cutting board, allowing the meat to rest for at least 10-15 minutes before slicing or shredding. Top round roast often tastes best when thinly sliced against the grain, whereas chuck roast is served best lightly shredded.2 tablespoon Salted butter
- Place vegetables in a large bowl and toss with melted butter. Place vegetables on platter and serve.
To make a rich gravy
- Strain 1-1.5 cups of cooking liquid into a small sauce pan1.5 cups Cooking liquid
- Over medium low heat, whisk in 1 tablespoon of flour at a time into the cooking broth. Add up to 3 tablespoons of flour to reach desired consistency. Season to taste with salt and black pepper.2 tablespoon All purpose flour
Danielle says
This is delicious! I love the addition of the butter at the end. I used leftovers for a quick beef vegetable soup that everyone loved! Thank you 🙂
Andrea Howe says
So glad you enjoyed it. thank you for taking the time to leave a comment
Doug K says
I do not spend a lot of time in the kitchen however I am so glad I found this recipe. Even for a novice like me it was easily doable and I got a great result. Thank you for doing this.
Christine says
Easy, delicious recipe. My kids (ages 7 and 10) loved it. They ate every bite on their plates, including vegetables, and had seconds. My grocery story didn’t have parsnips, so I just increased carrots/potatoes. I will definitely make it again.
Andrea Howe says
that’s so great to hear, thank you for letting me know! I appreciate you taking the time to leave a comment 🙂
Kay says
Thank you for this delicious recipe. I will try it soon.
Lori | The Kitchen Whisperer says
I love a roast in the slow cooker! Your roast looks amazing and so comforting! Loving the swap of parsnips for potatoes! Definitely perfect comfort food for the fall!
Chenée says
This looks amazing! And I’m always up for a delicious slow cooker recipe! So easy and perfect for a weeknight dinner!
Ramona says
Slow cooker meals make everything so much easier. This roast looks so good and I cant wait to try this out. I love how you added parsnips instead of potatoes. Thank you for sharing this recipe, I cant wait to make this!
Aya says
So easy and convenient to make! The dish turned out great. Thanks for a great recipe!
Kathryn says
This is such a comforting meal and it was so easy to make in the slow cooker. Adding this to my dinner menu again next week since we loved it so much!
Claire says
I LOVE slow cooking at this time of year, it makes me feel efficient 😉
This was delicious, we had it on Friday and all the kids just helped themselves when they got home from various sports practices! My eldest (an always hungry teenager) served it with a big bowl of pasta, which made his brothers want the same. The two girls were happy just with the veg and some crusty bread…..my partner and I didn’t really get a look in!
Great recipe, and nice and easy! I’m going to teach the kids to make it so they can do the dinner prep next time.
Healing Tomato says
Slow cooker makes life so much easier! Your recipe is so perfect for those busy weeknights! I bet it cooks the meat so tender and melt-in-your-mouth good.
Angie says
Your roast meal looks wonderful. Using parsnips instead of potatoes is a great idea for cutting the carbs. I’ve cooked veggies in foil in a slow cooker but not the cheesecloth. Also a great idea!
veenaazmanov says
I cant wait to check this delicious roast for the weekend. Perfect family Dinner.
Patti@PattyCakesPantry says
I love to use leftover roast for tacos or burritos, too. This recipe is simple and delicious. Thanks for sharing.