To get this complete recipe with all of the exact measurements and ingredients, check out my website:

1 New Video per week, usually Wed or Fri Afternoon
Subscribe Here:


This Slow Cooker Roast Beef recipe is amazing because the Meat is perfectly seasoned, so it’s full of flavor and it’s very tender, succulent and Juicy. The secret is in the Crock-Pot. I use an older style with a heavy Glass lid that keeps the moister contained. I don’t add any liquid and none of the juice from the meat escapes. The slow and low process done this way acts like a pressure cooker, pushing the juice back and forth through the meat like a brine and it turns out the best Roast because of it. This is a shorter, condensed version of the original video. So if you want to watch the whole thing, the link is listed just below.

Watch the full Roast Beef Video here for more info and detail:

Beef Stroganoff recipe:

Most Popular Video: Mongolian Beef

Seems like I’ve got a recipe for just about any occasion, these days. I’ve got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there’s a whole lot more coming your way!

Tags : Beefcamera phoneCookerCookingfreePoorMansGourmetRoastsharingslowSpeedyuploadvideovideo phoneVideos

The author Livia

Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.


  1. You would think… The one I buy only has 5 ingredients; Sage, Basil, Majoram, Rosemary and Thyme. Besides, I like to use Mexican Oregano because very buddy and leafy which gives off a stronger aroma when it's crushed. As far as the Gravy goes, just make a roux in a skillet with butter and flour, then add the left over roast juice.

  2. My favorite technique for pork or beef. I like to drop a couple red skin potatoes in about half way through – Yum!

  3. I love the McCormick Perfect Pinch line of seasonings. I'm eating a stir-fry I made with their Asian blend  even as I type this. Great eeeeasy recipe with my favorite cut of beef. (Long live chuck!)

Leave a Response