Uncle Bill's Beef Roast in a Slow Cooker

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.

Ingredients Nutrition


  1. Heat olive oil on medium-high heat in a heavy bottom frying pan.
  2. Sear and brown roast on all sides.
  3. Let roast cook for a few minutes.
  4. Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
  5. Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
  6. Place roast in a slow cooker set on low heat.
  7. Add water, bits and pieces mushrooms including liquid, and mushroom soup.
  8. Sprinkle onion soup mix over the roast.
  9. Now add salt, pepper.
  10. Remove the outer skin from the onions and add to the crock pot.
  11. Add baby carrots, whole potatoes, fresh mushrooms and red wine.
  12. Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
  13. At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
  14. Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
  15. A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.


Most Helpful

This was a really good roast recipe, but I was not that fond of the garlic in the meat. My husband on the other hand loved it.

Jazz Lover December 05, 2011

Excellent! I made a few modifications to suit dietary restrictions in our family, but the general method refined by Uncle Bill cannot be beat. The gravy is just wonderful, and the meat exceedingly tender. I will make all slow cooker pot roasts this way from now on.

Sweet Baboo October 14, 2011

Delicious! I did cook it longer like other reviewers, but not because I read them, because I always cook my roasts all day in the crock pot. Everything was done perfectly! It's a little more work than I usually put into a roast, but well worth it! Thanks!

Ultimate Food Junkie August 10, 2011

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