Slow Cooker Pot Roast

Build the Meal Around Slow Cooker Pot Roast

• Crusty bread
• Green beans
• Horseradish sauce
• Peas

Making Slow Cooker Pot Roast, Step by Step

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1. Season the beef with the salt and pepper. Heat the oil in a frying pan over high heat and sear the beef for 3 minutes per side until deeply browned.

   Mark done Start 3 min timer

2. Put the onion, potatoes, carrots and garlic in the slow cooker. Set the beef on top and add the stock, Worcestershire sauce and bay leaves.

   Mark done

3. Cover and cook on low for 8 hours, until the beef pulls apart with a fork.

   Mark done

4. Lift out the beef and vegetables. Stir the cornflour with 2 tablespoons of cold water, whisk it into the juices and simmer for 3 minutes in a pan until glossy. Serve over the meat.

   Mark done Start 3 min timer

Worth Knowing Before You Cook

Sear the beef for colour and flavour; it does not need to cook through.

Keep the lid on during cooking, since each peek adds time.

If your cooker runs hot, check at 7 hours.

For a thicker gravy, add a little more cornflour mixed with cold water.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Storing and Reheating

Keeps in the fridge for up to 4 days in its juices. Freezes for up to 3 months. Reheat gently until steaming.

Slow Cooker Pot Roast: Your Questions Answered

Slow Cooker Pot Roast Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.