Jellied Beef Roast

Jellied Beef Roast

Becca Creasy

From the kitchen of: Becca Creasy

Prep Time: 0 min
Cook Time: 6-7 hours in slow cooker

This is the dish that, without hesitation, my husband always reminds me: "This is the best thing my wife makes me."


  • 920 beef roast (bone-in or boneless are both delicious)
  • 1.5 cups of strawberry jelly
  • 1/3 cup apples juice (can substitute for orange, mango, grape)
  • tbsp Worcestershire Sauce 
  • 3 tbsp Soy Sauce
  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp dried thyme
  • 2 tbsp dried parsley


  1. In a crock pot, combined the jelly, juice and all seasonings/spices. Stir until well blended.
  2. Add frozen beef roast. Make sure to cover all sides of beef with the sauce. Place lid on.
  3. Cook on high for 5 hours. If possible, turn the roast half way through.
  4. Reduce heat and let cook another 2 hours on low heat.
  5. Serve when ready.


This recipe can easily be done with boneless, skinless chicken breast (they only need 3 hours on high in the slow cooker).


I use an All-Clad Slow cooker... next to a good enamel coated cast iron, it's one of the best kitchen investments I've ever made. The model I have has 4 different cook settings: slow, rice, steam, brown.  I like to brown the sauce first and get the goodness moving, before turning the slow cooker on.

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