Braised roast | RecipeTin Eats


Charcoal Roast – chunk beef, tender flavor infused vegetables and potatoes smothered in a rich gravy. It’s delicious, but simple to make, especially if you’re using a slow cooker. However, this roast beef recipe can be made in an instant pot, oven OR slow cooker – choose whichever method works best for you!

Slow cooker roast in a slow cooker, ready to eat

Pot roast

Confession: I haven’t been a fan of pot roast for most of my life. I just didn’t get it – the beef and vegetables were fine, but they’re usually braised in liquids that aren’t thickened in any way, so the end result looks like a watery broth.

Lots of flavor in it, but when you pour it over the beef and veggies, it does not adhere to it at all because it is liquid.

So I decided to change it and thicken the sauce with a touch of flour. So it’s more like a sauce. Here is a roast worthy of company, in my humble opinion!!!

If you love melty, slow-simmered roast beef and deep-scented sauce, this pot roast recipe is for you!

Close up of fall apart beef - Crockpot Pot Roast

How to make a stew

  1. Season the beef well with salt and pepper

  2. Sear the beef aggressively – this is the KEY to the flavor of the broth and the beef!

  3. Sauté the onion and garlic, then deglaze* the pan or pot with red wine (or water or broth);

  4. Pour into a slow cooker, instant pot/pressure cooker or casserole dish with the beef broth, carrots and celery;

  5. Sprinkle with dried rosemary and thyme then simmer 8 hours on low, 55 minutes pressure cook on high or oven 4 hours at 300°F/150°C;

  6. Add the potatoes halfway through cooking and by the time the potatoes are cooked, the beef will be tenderly melting!

*Means bringing the liquid to a simmer and scraping the bottom of the pan to release the flavor stuck to the bottom of the pan from the burn. It adds a ton of flavor to cooking broth!

How to Make a Great Slow Cooker Roast Beef

The best cut of beef for pot roast is chuck roast

The best beef for pot roast is Chuck Roast Beef. It’s an economical cut of beef marbled with fat that needs to be cooked slowly to break down the tough connective tissues so it becomes ultra tender to eat.

Chuck roast can be purchased in large rolled or unrolled pieces. You want to use rolled chuck roast for this recipe, otherwise the beef ends up all deformed. Supermarkets and butchers should offer blade roast already rolled, otherwise you can roll it yourself and tie it with kitchen twine or ask the butcher to do it for you.

Slow cooker roast in a casserole dish, ready to serve

It’s basically a slow-cooked roast beef!

The main difference with this braised recipe is that the the braising liquid is thickened so it comes out like a deeply flavored sauce rather than a watery broth which is how most pot roasts are made.

So it’s basically a slow-cooked roast beef that crumbles tenderly, accompanied by a tender-tasting gravy and infused vegetables. Complete meal in one pot!

Close up of Beef Pot Roast in a bowl, ready to be eaten

Because beef should be mostly submerged in liquid during its slow cooking, you end up with lots and lots of liquid in the finished dish.

Which means that in my Pot Roast, you end up with lots and lots of very tasty sauce.

This is a sensational “problem” to have. Save the leftovers, drown your potatoes in them, toss the pasta (oh yes!!), serve as a sauce for dinner tomorrow night. –Nagi x

PS The bread to clean your bowl wouldn’t go astray. Try these no-knead buns, a quick yeast-free Irish bread or these cheese muffins.

Watch how to do it

Note: My slow cooker looks like a pressure cooker because it’s a multi-function slow cooker (but no, it’s not an Instant Pot!).

This pot roast recipe was originally posted in January 2018. Updated for housekeeping issues. No change in recipe, I wouldn’t dare! 🙂

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Slow cooker roast in a slow cooker, ready to eat

Pot roast


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VIDEO recipe above. The ultimate one-pot family meal! Melting and 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 do this in my slow cooker, but I’ve also added pressure cooker, stovetop, and oven instructions.


  • Pat the beef dry with paper towel. Sprinkle generously with salt and pepper all over.

  • Heat the oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for the flavor base! This should take about 7 minutes.

  • Transfer the beef to the slow cooker.

  • In the same skillet, add the onion and garlic. Cook for 2 minutes until the onion is golden.

  • Add wine, reduce by half. Transfer to slow cooker.

  • Combine flour and about 1 cup broth. Lumps are fine. Pour into slow cooker.

  • Add remaining broth, carrots, celery, rosemary and thyme to slow cooker.

  • Cover and cook slowly on LOW for 5 hours. (pressure cook 45 minutes on HIGH, note 3a for oven and stovetop)

  • Add potato, cook slowly on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)

  • Remove the beef. Let stand 5 minutes, then cut into thick slices.

  • Adjust the salt and pepper of the sauce to taste.

  • Serve the beef with vegetables and lots of sauce! Bread is also great for mopping up gravy – try these no-knead rolls, yeast-free Irish soda bread, or fabulous cheese muffins.

Recipe Notes:

1. Beef chuck is a slow-cooked cut of beef. It sometimes comes rolled up and tied with string (as pictured in mine). But it’s also much thicker, in the shape of a normal roast cut, and this cut doesn’t need to be rolled and tied like mine. Both work very well.
Recipe as written suitable for beef 1 – 2kg / 2 – 4 lbs. Works for a wide range of weights as you need a certain amount of liquid to partially submerge the beef. Yet, the cooking time remains the same because it depends on the thickness of the beef rather than the weight. Feel free to reduce/increase the vegetables to your beef size, and also add other vegetables.
OTHER BEEF CUTS: Works great with chest too. Blade roast will also work, but note that the beef is very lean, so although tender as chuck, it’s not as juicy inside (which you can disguise by smothering with gravy) .
2a. crushed garlic – just use the side of your knife and smash it with the palm of your hand. The garlic will burst but stay in one piece most of the time.
2b. Gluten-free alternative Maizena / Maizena: Mix 1 tablespoon of cornstarch / cornstarch with a little stock, stir and pour according to the recipe, in place of the flour. Once the beef is cooked and removed, check the thickness of the liquid. If you want it thicker, mix 1 tsp cornmeal with a little water and add, heat the liquid (residual heat may be enough) and it will thicken, repeat if you want thicker.
3a. OVEN: Cover on a Dutch oven or similar, 300F/150C for about 2 hours (1 – 1.5 kg / 2 – 3 lbs) or 3 hours (2 kg / 4 lbs), then add the potatoes then another 1 hour until until the meat is tender.
STOVE: Add 2 more cups of water, simmer, covered, 2 to 2.5 hours, until meat begins to tender, turning meat once or twice. Add the potatoes then cook for another 30 minutes until the meat is super tender and the potatoes tender. Keep an eye on the water level.
3b. I add potatoes later, otherwise I find they are so soft that they fall apart. If you prefer to add potatoes at the start so you don’t have to worry about adding them later, use red potatoes as they hold up better to long cooking.
4. Carrots and celery are VERY soft at the end, softer than ideal. It’s unfortunate, but a necessary sacrifice because having them in the broth for the entire cooking time adds a lot of flavor to the sauce.
5. Servings: I allow 200-250g / 6.5-8oz uncooked beef per serving, which shrinks with the long cooking time. The beef pictured was a 2 kg / 4 lb rolled chuck.
6. Food per serving (480 g/1 lb per serving), assuming all sauce is consumed.

Nutrition Information:

Portion: 481gcalories: 615callus (31%)Carbohydrates: 23g (8%)Protein: 53g (106%)Fat: 33g (51%)Saturated fat: 13g (81%)Cholesterol: 173mg (58%)Sodium: 704mg (31%)Potassium: 1563mg (45%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 6416UI (128%)Vitamin C: 15mg (18%)Calcium: 95mg (ten%)The iron: 9mg (50%)

More Slow Cooked Beef Recipes

Because nothing beats the flavor of beef cooked long and slow until tender….

The life of the bulldozer

When the dog park homeless guy isn’t at his car (usually tending to the park – best gardener ever!), I strap food to the trunk of his van. Pot Roast, in this case!

And here is Dozer, trying to figure out if he can reach the bag. #SHAMELESS

Dozer golden retriever dog trying to get food tied to car left for homeless man at dog park

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