How to cook beef pot roast in a slow cooker or crock pot.
Prep Time15 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs15 minutesmins
Course: Main Dish
Cuisine: Global
Servings: 6Servings
Calories: 656kcal
Author: Eliza
Ingredients
2lbbeef roastbrisket, chuck, topside
1tablespoonolive oil
3cupsbeef stock or broth
3large potatoes
3large carrots
1bulb garliccut in half horizontally
2bay leaves
2sprigs rosemary
For the gravy
1tablespooncornflour
1cupwateras required
Salt and pepperto taste
Instructions
Wash and peel the potato and carrots, cut into 2-inch chunks. Dice the onion.
Pat beef roast dry. Heat oil in a frying pan over a medium-high heat. When it is hot, brown the onions, and sear the roast on all sides so that the outer surface is browned all over.
Place the vegetables, garlic, rosemary and bay leaves in the slow cooker bowl, and add the meat and onions on top.
Pour the beef stock over the meat.
Cover with a lid and set slow cooker to cook on Low for 8hrs (or High for 4 hours).
When the cooking time is up, remove beef from the slow cooker, cover with foil and allow to rest for at least 15 minutes.
Make the gravy
While the beef is resting, mix the cornflour with 2 tablespoons of water to create a slurry.
Remove vegetables to a dish and cover to keep warm. Retrieve the bay leaves and rosemary stalks and dispose of.
Stir cornflour mix into the slow-cooker and leave to thicken (2-3 minutes).
Add water gradually to create the desired consistency for the gravy. If you prefer smooth gravy, press it through a sieve.
Serve
Slice the beef and serve with vegetables and gravy.