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Recipe Summary

Family's Favorite Slow Cooked Beef Pot Roast
Difficulty: Easy
Preparation: 35 min
Cooking: 8 hr
Makes: 12 servings
Best Suited for: Pot Luck/Buffet,

Nutritional Information

Per Serving (460 Calories, 42 g protein, 22 g fat, 21 g carbohydrate, Excellent source of iron (30% DV), zinc (100% DV) and vitamin B12 (158% DV), sodium (15% DV))

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Family's Favorite Slow Cooked Beef Pot Roast

Pot roasts are the perfect meal if you are looking for an easy, effortless dinner that will serve the whole family. Let the aromas infuse your home while it simmers in the slow cooker all day long. Alternatively, you can use your oven to cook this recipe -- see Cook's Notes for instructions.
3cloves garlic
4 lb (1.81 kg)Beef Pot Roast (e.g. Cross Rib, Blade, Top Blade)
1 tbsp (15 mL)EACH ground cumin, minced fresh rosemary and thyme
2 tbsp (30 mL)extra virgin olive oil
1 tsp (5 mL)salt
½ tsp (2 mL)fresh cracked pepper
1 cup (250 mL)no sodium added beef broth
2 cups (500 mL)EACH sweet potatoes, peeled and cut into 1 inch chunks and mini red potatoes, halved
2 cups (500 mL)EACH carrots, peeled and cut into chunks and trimmed small Brussel sprouts
2 cups (500 mL)finely chopped onion
1 cup (250 mL)celery, diced into 1 inch (2.5 cm) chunks
1 cup (250 mL)parsnip, peeled and cut into chunks
3 tbsp (45 mL)corn starch
  1. Cut 1 clove garlic into slivers and mince remaining 2 cloves. Cut small slits into pot roast all over; push garlic slivers into the slits. In small bowl, combine minced garlic with cumin, rosemary, thyme, salt, pepper and half of the oil. Massage the wet rub all over the roast, ensuring all sides are well coated.
  2. Add oil to a large frying pan; heat over medium-high. Add roast to pan and brown all over. Transfer roast to slow cooker and deglaze the pan using half the broth, scraping up the browned bits from the bottom of the pan. Pour over roast.
  3. Add  remaining broth and vegetables. Cover and cook on LOW until fork tender, about 8 hours.
  4. Transfer roast and vegetables to large platter; cover with foil to keep warm. Pour cooking liquid to medium saucepan and heat over medium-high. Meanwhile, in small cup stir enough cold water into corn starch to make a thin paste; gradually stir into hot sauce and cook, stirring until thickened. Spoon over meat and veggies and serve.
  • Cook's Notes: To cook in oven instead of the slow-cooker, brown seasoned roast in Dutch oven or large heavy stock-pot instead of frying pan, deglazing the Dutch oven. Add veggies and broth; cook covered in 325F oven for 3 to 4 hours or until fork tender.
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