Slow Cooker Pot Roast
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Prep Time
10 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 40 mins
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Servings
6
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Calories
673 kcal
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Course
Main Course
Slow Cooker Pot Roast
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Slow Cooker Pot Roast – beef joint cooked in a rich tomato sauce until melt-in-the mouth tender and flavorful. This Italian pot roast is delicious served over noodles or mashed potatoes for a hearty meal the whole family will enjoy.
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Ingredients
- 4 pound (1.5 kg) beef joint
- Salt and pepper to season , a few turns of the mill
- 2 tbsp olive oil
- ½ tbsp butter
- 4 large shallots , diced
- 1 tsp sugar
- pinch ground cinnamon
- 14 oz (400g) plum tomatoes
- ¾ cup (180ml) red wine
- 4 carrots , peeled and sliced
- 2 ribs celery
- 3 garlic cloves , unpeeled
- 2 bay leaves
- 1 beef stock cube , crumbled
- 1/4 cup (60ml) water
- 2 tsp cornstarch diluted in cold water or 1 tsp xanthan gum , to thicken sauce if needed
- salt and pepper , to taste
- Fresh parsley to garnish
- plenty of grated Parmesan , to serve
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Instructions
- Season the beef joint liberally with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned. Set aside.
- Add a knob of butter to the pan and sweat the shallots over low heat – covering the pan will help caramelize the shallots.
- Season with a pinch of sugar and cinnamon and stir in the plum tomatoes, breaking them up with the back of a wooden spoon.
- Pour the wine into the pan and bring to a rolling simmer. Transfer the contents of the pan to your slow cooker.
- Add the sliced carrots, celery sticks, unpeeled garlic cloves, and crumbled beef stock cube. Stir to combine.
- Top with the beef joint and add a little water. Cover and cook on the low setting for 8-10 hours or overnight. You want to cook until the beef is fully tender and easily pierced with a knife.
- Transfer the beef to a cutting board and allow to cool slightly. Discard the bay leaves, garlic and celery sticks and bring the sauce to a rolling simmer. Stir in a little cornflour slurry (or xanthan gum) if it needs thickening. Check the seasoning and add salt and pepper, to taste.
- Slice the beef and add back into the sauce to warm through. Serve over noodles, mashed potatoes or polenta. Add grated parmesan cheese and garnish with fresh parsley.
Nutrition Information
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Calories
673kcal
(34%)
Carbohydrates
15g
(5%)
Protein
60g
(120%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
211mg
(70%)
Sodium
535mg
(22%)
Potassium
1435mg
(41%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
7014IU
(140%)
Vitamin C
10mg
(11%)
Calcium
101mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 15g | 5% |
| Protein | 60g | 120% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 211mg | 70% |
| Sodium | 535mg | 22% |
| Potassium | 1435mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7014IU | 140% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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