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Beef Pot Roast

Prep Time:

Cook Time:


4 Servings


4 medium potatoes cut into chunks

2 medium onions cut into good size cubes

4 Medium carrots, cut into thick slices

1 x 1.5 kg boneless beef blade roast (or similar)

½ / 125 ml boiling water

1 tsp / 5 ml beef stock powder

2 ½ cups of mixture of frozen beans / peas

For gravy:

2 tsps / 30 ml flour

1 tsp beef stock powder

salt / pepper to taste


Place potato, carrot and onion in bottom of 5 litre slow cooker.

Place the roast on top

Combine water and stock powder in small bowl, stir. Pour over the top of meat.

Cover. Cook on Low for 10 – 12 hours or on High for 5 – 6 hours until tender.

Add the peas/ beans. Cover. Cook on High for 15 minutes.

Make the gravy in a saucepan with the remaining liquid. Serve with meal.

If you don’t have a slow cooker, Pot roasts are best cooked in an enamelled cast-iron casserole dish with a lid.

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