Old Fashioned Pot Roast in a Slow Cooker

An Old Fashioned Pot Roast is a classic comfort for chilly SA and Victoria winters!

To us Australians, there’s no better way to enjoy a hearty meal than with a classic pot roast, and with this recipe you will slow cook it to perfection 🍖

This recipe brings together the best of traditional flavours, slow-cooked to tenderise the meat and allow the rich flavours to fully develop.

With a mix of potatoes, carrots, and onions, this dish becomes a wholesome and satisfying meal.

You have two options with this roast – to cook on low for 10 to 12 hours while you work and rest, or a more speedy 5 to 6 hours on high.

What I love most about this old-fashioned pot roast is its simplicity. Kick it off in the AM and let the slow cooker work its magic. When you return home you have a perfectly made roast for a family gathering!

Old Fashioned Pot Roast in a Slow Cooker

Recipe by Linda D'AngeloDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

5

hours 

Ingredients

• 4 medium potatoes cut into chunks

• 2 medium onions cut into good size cubes

• 4 medium carrots, cut into thick slices

• 1 x 3 lb / 1.4 kg boneless beef blade roast (or similar)

• ½ / 125 ml boiling water

• 2 ½ cups of mixture of frozen beans / peas

• 2 tbsp / 30 ml molasses or sugar

• For the gravy

• 2 tsps / 30 ml flour

• 1 tsp beef stock powder

• salt / pepper to taste

Cooking steps

• Place potato, carrot and onion in bottom of 5 litre slow cooker.
• Place the roast on top
• Combine water and stock powder in small bowl, stir.
• Pour the stock over the top of meat and cover with the slow cooker lid.
• Cook on Low for 10 – 12 hours OR High for 5 – 6 hours until tender.
• Add the peas/ beans, then re-cover.
• Cook on High for 15 minutes.
• Make the gravy in a saucepan with the remaining liquid, and serve with the roast beef.