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
Difficulty: Easy10
servings15
minutes5
hoursIngredients
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.
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