Crock Pot Boneless Beef Round Tip Roast

Ingredients

• 1.8–2.3 kg (4–5 lb)boneless beef round tip roast
• 1 largeonion, chopped
• 6 clovesgarlic, chopped or minced
• 475 ml (2 cups)beef broth
• 284 g (10 oz)can of Rotel®
• 15 ml (1 tbsp)garlic salt
• 5 ml (1 tsp)smoked paprika
• 5 ml (1 tsp)black pepper
• 2.5 ml (½ tsp)cumin
• 1.25 ml (¼ tsp)chilli powder
• 12–15 smallred potatoes

Instructions

1. 1

   Layer the onion

   Put the chopped onion in the bottom of a 6–8 litre slow cooker.

2. 2

   Add the roast

   Set the roast on top of the onion and scatter the minced garlic over it.

3. 3

   Season the meat

   Sprinkle the garlic salt, smoked paprika, black pepper, cumin and chilli powder over the roast.

4. 4

   Add the tomatoes

   Pour the can of Rotel® over the roast.

5. 5

   Add potatoes and broth

   Add the potatoes, then pour in the beef broth.

6. 6

   Cook until tender

   Cover and cook for 8 hours on high or 10–12 hours on low.

7. 7

   Serve the roast

   Serve the roast and potatoes with the cooking juices.

What is a slow-cooker beef roast?

This is an American-style pot roast: a large cut of beef cooked slowly with vegetables and savoury liquid until tender. The method turns a simple set of ingredients into a complete, homely meal.

Here, Rotel® adds tomatoes and chilli, while smoked paprika, cumin and garlic give the cooking juices a warm, savoury flavour. The potatoes cook in the same pot, so they are ready alongside the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 76g protein, 39g carbs, 34g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the beef is the main source of protein. The beef and broth contribute fat, with the amount depending on the roast and how much fat is trimmed. Pair a serving with a green vegetable or salad, and keep the potatoes and cooking juices to a portion that suits your plate.

Choosing the ingredients

Beef round tip: this is a relatively lean roast, so the long, covered cooking time is important for tenderness. Keep it whole during cooking rather than cutting it into chunks.

Rotel®: the canned tomato and chilli mixture contributes liquid and seasoning. Use the whole can as listed, including its contents.

Potatoes: small red potatoes are convenient to add whole. Choose potatoes of a similar size so they cook at roughly the same rate.

Layering the slow cooker

Onion base: putting the chopped onion on the bottom creates a bed beneath the roast. This keeps the meat raised slightly from the base of the cooker as it simmers.

Seasoning: scatter the garlic and spices directly over the meat before adding the tomatoes. That order helps distribute the seasoning across the roast.

Cooking time and doneness

Low setting: allow 10–12 hours, as specified, for a slow and gentle cook. This is useful when you want the meal to cook over much of the day.

High setting: cook for 8 hours. Slow cookers vary, so check that the roast is tender before serving; if it still feels firm, continue cooking until it is easy to cut or pull apart.

Keeping the potatoes tender

Whole potatoes: add them after the roast has been seasoned and covered with Rotel®. Pour the broth in last, as directed, so it flows around the ingredients.

Size matters: small potatoes work best whole; if yours are noticeably larger, they may need longer to soften. Check one with a fork before serving.

Serving the roast

Rest the roast briefly after cooking, then slice it across the grain or pull it into pieces, depending on how tender it is. Spoon some of the tomato and broth mixture over the meat and potatoes.

The potatoes make this a filling main course. Add a green vegetable or a crisp salad for freshness and contrast.

Recipe notes & tips

• Use a slow cooker with a capacity of 6–8 litres, as specified.
• Keep the roast whole while it cooks to help it retain moisture.
• Chop the onion and garlic before you start, then layer the ingredients in the listed order.
• Check a potato with a fork before serving to confirm it is tender.
• Slice the beef across the grain for a more tender bite.
• Taste the cooking juices before serving, as the garlic salt and broth both add saltiness.

Variations

• Add carrots: tuck peeled chunks around the roast with the potatoes.
• Use fresh tomatoes: replace Rotel® with chopped tomatoes and add a little fresh chilli.
• Adjust the heat: use less chilli powder for a milder result.
• Add herbs: include a few sprigs of thyme for an earthy note.
• Thicken the juices: transfer them to a pan after cooking and simmer until reduced.

Common mistakes to avoid

• Using a smaller cooker: the roast may not fit comfortably; use the specified 6–8 litre capacity.
• Cutting the roast into small pieces: they can cook differently from the whole joint; keep it whole as directed.
• Adding extra salt too soon: garlic salt and broth are already seasoned; taste the juices before adding more.
• Opening the lid repeatedly: this interrupts the covered cook; leave it closed until near the end.
• Serving firm potatoes: check one with a fork and continue cooking if it has not softened.

How to store

Refrigerate leftover beef, potatoes and cooking juices in a covered container within 2 hours, and use within 3–4 days. Reheat until steaming hot, adding a little broth or water if the meat seems dry. Freeze portions in airtight containers for up to 3 months for best quality.

Frequently asked questions