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Beef Pot Roast with Braised Vegetables

Classic Beef Pot Roast makes a delicious meal that is ready when you are when made in the slow cooker. If you don't own a slow cooker, cook the pot roast and vegetables in a heavy Dutch oven pot at 325°F (160°C) in the oven for about 3 hours or until fork-tender.

MAKES 12 Servings - PREP TIME 40 min - COOK TIME 8 hrs - TOTAL TIME 8 hrs 40 min



  • 2 tbsp (30 mL) fennel seeds, crushed

  • 1 tsp (5 mL) EACH salt and pepper

  • 3 lb (1.36 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)

  • 3 tbsp (45 mL) vegetable oil

  • 2 onions, chopped

  • 4 carrots, diced

  • 2 tbsp (30 mL) all-purpose flour

  • 1 ½ cups (375 mL) beef stock

  • 3 bay leaves

1. Combine crushed fennel seeds with 1/2 tsp (2 mL) each of the salt and pepper, rub all over roast. In a Dutch oven or stockpot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer pot roast to slow-cooker; set aside. Reduce stovetop heat to medium. Add remaining oil to Dutch oven if necessary; cook onions, carrots, and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute.

2. Add beef stock and bay leaves to Dutch oven; bring to boil, stirring and scraping up brown bits from the bottom of the pot. Transfer vegetables, broth, and bay leaves to slow-cooker. Cover and cook on LOW for 7 to 8 hours or until fork-tender.

3. Remove bay leaves and discard; skim fat from the sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables. wrap in parchment to pack for lunch!

For the original recipe, click here.


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