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Pot Roast

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 7 hours
  • Total Time: 7 hour15 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: American


Slow-cooked pot roast with tender beef, veggies, and rich gravy. Elevate this classic dish with a flavourful twist.


Units Scale
  • 2 kg beef chuck roast, rolled
  • 3 carrots, cubed
  • 3 celery stalks, chopped
  • 8 pcs pearl potatoes, scrubbed
  • 2 pcs large onion, quartered
  • 1 whole head garlic, peeled
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup dry red wine
  • 3 cups beef broth
  • 1/3 cup all-purpose flour
  • olive oil


  1. Pat the beef dry with paper towels, then season generously with salt and pepper all over.
  2. In a large skillet, heat the olive oil over high heat. Brown the beef aggressively on all sides until a deep dark brown crust forms, about 10 minutes in total.
  3. Transfer the browned beef to a slow cooker together with the onions and garlic cloves.
  4. Pour in the red wine and 2 cups of beef broth.
  5. Cover and cook on low for 4 hours.
  6. In a small bowl, mix together the flour and about 1 cup of beef broth until smooth. Pour this mixture into the slow cooker.
  7. Add the remaining beef broth, carrots, celery, dried rosemary, and dried thyme into the slow cooker.
  8. Cover and continue to cook on low for an additional 3 hours, or until the beef and vegetables are tender.
  9. Once cooked, remove the beef from the slow cooker and let it rest for 5 minutes before slicing it thickly.
  10. Adjust the salt and pepper of the gravy to taste.
  11. Serve.