Pot roast


September 23, 2019

Pot roast 0 0 5 0

It will literally melt in your mouth.

  • Prep: 10 mins
  • Cook: 9 hrs
  • 10 mins

    9 hrs

    9 hrs 10 mins

  • Yields: 6 servings.


11/2 kg chuck steak,


2 tb salt,

1tb peppercorns,

1ts paprika,

1tb each of dried rosemary and thyme,

3 onions,

4 carrots,

4 celery sticks,

3 cloves garlic,

1/2 cup beef stock,

cornflour and water,

parsley to garnish


1Coat both sides of meat with oil, rub in. Add salt peppercorns, paprika, rosemary and thyme into grinder or mortar and pestle, sprinkle some of this mix over both sides of meat.

2Heat pan, put oil in and sear both sides of meat, then put meat in the slow cooker,

3Heat the pan again, put veg in and a bit more salt mix in, stir 3-4min, then put the veg on top of meat in slow cooker,

4Put the garlic cloves and the rest of salt mix into slow cooker and add the beef stock,

5Cook 9 hrs on low or 5-6 hrs on high, use a baster a few times over the top to keep moist.

6Take meat out carefully and the veg, put the juice from the cooker into a saucepan, heat and mix in the cornflour and water mix to thicken,

7Serve with gravy and top with parsley.

Submitted by Cheryl Ellem


3 Reviews

Mary-anne Mc

April 26, 2021

This is very good. If divided as in picture, it makes a freezer meal.

Paulene @ Slow Cooker Central

February 10, 2021

Left whole is my understanding of instructions 🙂

Susan Williams

February 8, 2021

Is this meat left in the piece or diced ?

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