Slow Cooker Pot Roast

Beef pot roast with carrots and potatoes on a white plate.

Slow cooked pot roast with potatoes, carrots, and onions is hearty and delicious. This classic pot roast of beef and vegetables is slow-cooked for hours, so the meat is tender enough to fall apart after you take it out of the crock pot.

Course Main Dish

Cuisine Global

Prep Time 15

Cook Time 8

Total Time 8 15

Servings Servings

Calories 656kcal

Author Eliza

Ingredients

2 lb beef roast brisket, chuck, topside [Note 1]
1 tablespoon olive oil
3 cups beef stock or broth
3 large potatoes
3 large carrots
1 bulb garlic cut in half horizontally
2 bay leaves
2 sprigs rosemary
1 tablespoon cornflour
1 cup water as required
Salt and pepper to taste

US Customary - Metric

Instructions

Wash and peel the potato and carrots, cut into 2-3 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.
Mix the cornflour with an equal amount of water to create a slurry, then whisk together with the beef stock until smooth. Pour into the slow cooker.
Cover with a lid and set slow cooker to cook on LOW for 8hrs [Note 2], until the beef is fork tender.
When the cooking time is up, remove the beef and vegetables from the slow cooker, cover with foil and allow to rest for at least 15 minutes. Retrieve the bay leaves and rosemary stalks from the slow cooker and discard.
Slice the beef and serve with vegetables and gravy.

Notes

If using a larger roast, cut it into 2 pieces so it cooks evenly.
This recipe is best cooked on Low. If you are pushed for time you can cook it on High for 4 hours.

Nutrition