Marinara Beef Roast


easy beef marinara roast by

A girl buys a kiwi slicer  just once… and suddenly she has a reputation for being a kitchen gadget addict.

I may have a lot of useless kitchen tools and perhaps even appliances… but my slow cooker is one of my most used purchases of all time.

The one piece of advice that I give to new cooks (especially to bachelors): buy a slow cooker.

The reason that I love the slow cooker is because of recipes like the one that I’m sharing today: marinara beef roast. It’s a slow-cooked, savory dish that cooks while you sleep or while you work. You don’t need to babysit the dish on the stove-top or keep an eye on the oven. You just dump everything into the slow cooker and when you return from a long day of work, you’re greeted with the delicious aroma of slowly cooked spiced beef.

This marinara beef roast takes less than 5 minutes to prepare. It’s made with beef roast, your favorite jar of marinara sauce, onions and a few spices. I love preparing this in the morning before I leave for work, because that means that when I get home, I can head straight to the couch and be a little lazy before Roby gets home.

And oh just for the record… I actually use my kiwi slicer ALL the time… not for slicing kiwis (it’s terrible at that), but for lifting things out of muffin pans. It’s SO much better than using a knife.

What is your simplest beef roast recipe?

Marinara Beef Roast

Marinara Beef Roast

5 from 1 review
Print Recipe


  • 3 pound beef roast
  • 2 onions diced
  • 1 25.5 ounce jar organic marinara sauce
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne


  • Add all of the ingredients to a slow cooker and cook on low for 10 hours.
  • Shred the beef, and cook for another hour on low with the lid slightly ajar.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Erin says

    I know this is an old post so I don’t know if I’ll get a reply, but I’m wondering how to serve this? My kiddos aren’t going to eat it on a bed of spinach. Is it yummy plain with a couple of sides? Or better served with a grain or as a sandwich? Or any of those? What are your thoughts?

  2. Jackie P says

    I made this for guests last night. It was a huge hit. It did not look like yours, but it sure did taste good. I think it didn’t look like yours for a few reasons. I bought the ingredients and planned to make this before I read the directions and saw that the dish required over 10 hours on low. I got home from the store at 4:15pm for a dinner scheduled for later in the evening. I started the slow cooker on high at 4:30pm, and thank goodness our friends were late. I sliced the roast into thick slices hoping it would could quickly that way. I started shredding the meat at 8pm and gave up, since it was still a little tough. I put the lid back on and continued cooking it for another 45 minutes. I ended up serving the slices I made as individual portions and the shredded part made the sauce feel thick and chunky, like a stew. Not beautiful like yours, but it was delicious, and the meat was tender, but not falling apart.

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