Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.
Prep time: PT15M
Cook time: PT500M
Total time: PT515M
Rating
4.89 stars (222 reviews)
Keywords
beef pot roast, Pot Roast, slow cooked beef, Slow Cooker Pot Roast
Ingredients
2 kg / 4 lb beef chuck roast , rolled ((Note 1))
1 tsp each salt and pepper
2 tbsp olive oil
1 onion ((large), cut into large dice)
5 garlic cloves (, peeled and smashed (Note 2a))
5 carrots (, peeled and cut into 2.5cm/1" pieces)
3 celery stalks (, cut into 4 cm / 1.5" pieces)
1 cup (250ml) dry red wine ((sub with beef broth))
3 cups (750ml) beef broth (, salt reduced)
1/3 cup (50g) flour ((plain / all purpose) (GF - Note 2b))
1 tsp dried rosemary
1 1/2 tsp dried thyme
750g / 1.5 lb potatoes (, peeled and cut into 2.5 cm / 1" pieces)
Categories
Mains
Slow Cooker
Cuisine
Western
Steps
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
Transfer beef to slow cooker.
In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
Add wine, reduce by half. Transfer to slow cooker.
Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
Remove beef. Rest for 5 minutes, then slice thickly.
Adjust salt and pepper of Sauce to taste.
Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.
Nutitrion
Serving Size: 481 g
Calories: 615 kcal
Carbohydrates: 23 g
Protein: 53 g
Fat: 33 g
Saturated Fat: 13 g
Cholesterol: 173 mg
Sodium: 704 mg
Sugar: 2 g
Reviews
Jeanette Steiner on 2026-09-12 (5 stars): I’m not sure what people were doing wrong, but mine came out amazing! Maybe not searing the meat good enough? Also, the drippings aren’t gonna be like a thick gravy, but it was definitely thickened enough and not watery at all.. best pot roast I’ve ever had
Jo on 2026-09-10 (5 stars): Was super delicious, and I have just used leftover gravy to make a cottage pie,
Margaret on 2026-09-07 (5 stars): Made this for a Father’s Day lunch. Cooked bolar blade 2.5 kg on stove in enamel cast iron pot for 3 hours. Meat was tender and sauce was delicious. Even the non meat lovers had seconds!
Jess on 2026-08-27 (3 stars): Whilst the meat was super tender and flavours were great, unfortunately the sauce was very watery. I turned the slow cooker up to high and took the lid off for the last hour but it didn’t help. This one might be better on the stove to help it reduce, but I won’t rush back to cook it again.
Jenny on 2026-04-20 (3 stars): I made this tonight. I cooked mine in slow cooker. I used a rolled chuck roast. The meat was delicious. I read through all the comments to see if anyone had the same issue as me…… I had to spoon about 150mls of fat off the top of the gravy. It was impossible to get it all off. This meant the gravy had quite a greasy mouth feel.
It is a fatty cut so it makes sense but nobody else seems to have noted this.
Love you Nagi. I’ll make this again but I think I’ll make a separate gravy and veggies,
Harriet on 2026-04-19 (5 stars): Cooked this tonight in the oven, using a Dutch oven and a 1.5kg beef chuck roast. Best pot roast I’ve made yet! I didn’t have any red wine so subbed in 1/2 cup red balsamic vinegar and 1/2 cup beef broth to deglaze. Thanks for the great recipe!
T on 2026-04-15 (5 stars): 10/10. We skip the wine as a personal preference, and pull the potatoes and carrots out when they’re done to crisp them up in the oven. The caramelised gravy on them is delicious!
Violet on 2026-04-02 (3 stars): I love your website, Nagi, and I have visited you and cooked your recipes for years. Unfortunately, this one did not work for me. I do not like red wine in beef stew or beef pot roast, but I decided to try this one. My pot roast did not turn out a beautiful brown, but a dark, greyish red/brown that gives an unappetizing appearance to the dish. I also do not like the flavor of a strong red wine in a beef dish like this. Perhaps it is just personal taste. In the future, I will stick with the delicious natural flavor of the beef itself.
Christina on 2026-03-03 (5 stars): Delicious. Cooked it exactly how you explained it. Really yummy!!! Thank you
Marble on 2026-02-17 (5 stars): From my youngest son "Nailed it!"
Jim Myers on 2026-02-02 (5 stars): I've been searching for a good pot roast recipe for a long time. I love putting a dish into the oven for hours on a cold winter's day. This is the best pot roast recipe I've found.
KMCM on 2026-01-30 (5 stars): What's your 'beef'? And what is your suggestion? Any why only 1 star? Very odd post.
KMCM on 2026-01-30 (5 stars): What's your 'beef'? And what is your suggestion? Any why only 1 star? Very odd post.
Dianne Gee on 2026-01-21 (5 stars): Sorry forgot the star rating … recipe is excellent
Yolanda on 2026-01-12 (5 stars): I love searching for recipes! This gives me new perspectives. I learn this way. I have to say this is a winner in my house. My husband says "what did you do to the beef and the carrots, he couldn't help it. He tried to share but took them all. He ask if I could make it for Thanksgiving and did! Here comes my brother and his girlfriend. That beef! This is surely a keeper. I love your site it has some amazing recipes. Thank you very much!
