Slow Cooked Beef Pot Roast Recipe

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Pot Roast recipe for slow cooker.

Keeping it here for the exact list of ingredients.

slow-cooker-beef-roast

Ingredients and Preparation

Meat types

Beef chuck is a slow cooking cut of beef. It sometimes comes rolled and tied with string (like pictured in mine). But it also comes much thicker, shaped like a normal roast cut, and this cut isn’t required to be rolled and tied like mine. Both work great.

Recipe is suited to beef 1 - 2kg / 2 - 4 lb. Works for wide range of weight as you need a certain amount of liquid to partially submerge the beef. Yet the cook time remains the same because it’s driven by beef thickness, rather than weight. Feel free to reduce / increase vegetables to your beef size, and also add other vegetables.

Works great with brisket too. Blade Roast will also work but note that the beef is very lean so while it will be tender like chuck, it’s not as juicy inside (which you can disguise by smothering with sauce).

Ingredients

Ingredients

  • 2 kg / 4 lb beef chuck roast , rolled (Note 1)
  • 1 tsp each salt and pepper
  • 2 tbsp olive oil
  • 1 onion (large), cut into large dice
  • 5 garlic cloves , peeled and smashed (Note 2a)
  • 5 carrots , peeled and cut into 2.5cm/1" pieces
  • 3 celery stalks , cut into 4 cm / 1.5" pieces
  • 1 cup (250ml) dry red wine (sub with beef broth)
  • 3 cups (750ml) beef broth , salt reduced
  • 1/3 cup (50g) flour (plain / all purpose) (GF - Note 2b)
  • 1 tsp dried rosemary
  • 1 1/2 tsp dried thyme
  • 750g / 1.5 lb potatoes , peeled and cut into 2.5 cm / 1" pieces

Preparation

Not much here, just get all the ingredients

Cooking

  1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
  2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
  3. Transfer beef to slow cooker.
  4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
  5. Add wine, reduce by half. Transfer to slow cooker.
  6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
  7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
  8. Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
  9. Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
  10. Remove beef. Rest for 5 minutes, then slice thickly.
  11. Adjust salt and pepper of Sauce to taste.
  12. Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

Serving

  • ~ 200 - 250g / 6.5 - 8oz uncooked beef per serving which shrinks with the long cook time.
  • Nutrition per serving (480g/1lb per serving), assuming all sauce consumed.
  • Goes well with green peas and mash.