Beef Pot Roast in Crock Pot / Slow Cooker
photo by Peter J
- Ready In:
- 12hrs 25mins
- 1 1⁄2 - 1 7⁄8 kg boneless beef roast, Beef Topside Roast
- 1⁄4 cup plain flour
- 2 teaspoons salt
- 1⁄8 teaspoon ground black pepper
- 1 tablespoon oil
- 2 small onions, sliced
- 1 stalk celery, sliced
- 1 cup beef stock or 1 1/2 cups chicken stock, liquid stock
- 3 teaspoons plain flour (optional)
- 4 teaspoons water (optional)
- Trim all excess fat from the roast.
- Combine 1/4 cup flour, salt and pepper on a flat plate. Coat meat with the flour mixture. Heat large pan with oil and brown the beef.
- Place onion and celery in slow cooker, then pour in the liquid stock and top with roast (cut roast in half if it's unable to fit),.
- Cover and cook on low setting for 8-10 hours. Depending on how well you enjoy the beef.
- Remove beef from the slow cooker and allow to sit until you make the gravy (about 10 mins).
- To make gravy pour all the juices from the slow cooker into a pot and puree with a hand wand. Put the meat juices on a very low heat on the stove top. In a separate bowl mix flour and water until liquid paste. Slowly add the flour and water mixture into the gravy pot, mix the gravy until it thickens.
- Slice beef and serve with roasted root vegetables and gravy.
Questions & Replies
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Yum! Only change I made was to add a teaspoon of garlic powder at the start because I love a hint of garlic in gravy and reduced the cooking time to 1hr high 4 low because I was using a smaller 1Kg roast and didn't start cooking until early afternoon. The idea of blending the onions celery was great and along with the juices from the meat made made a very tasy gravy.
Made for Aus/NZ Swap. This is very good and I loved how the dredging in flour made for a good base for the gravy. I did feel it needed some more something in the flavors. I may add in some roasted garlic and additional pepper. I will definitely make this again as the meat was fall apart tender. I used my newer crockpot and on low it was done in 6 1/2 hours on low. I may try my older crock next time to see the time difference. Very Nice and thank you for a great recipe. pics to follow
This is an exceptional recipe - very simple and tasty. I used a Sirloin Top Roast which generally is a bit tougher but using this recipe it came out very tender and the gravy is wonderful. I cooked it on low for 9 hours - it was cooked perfectly. I also prepared the Paprika Potatoes as a side (thanks PaulaG for that)Thanks for posting.
I followed this recipe, nearly as written, except I had run out of plain flour.....Easter Sunday and no supermarket open, so I substituted for corn flour. I did remove some of the juices before the end of cooking and also popped the roast back in the oven, with the roast vegies for 10 minutes to brown up a bit at the end as well. Before I put the meat back for the second time it did taste a bit boiled, but when it came out after the 10 minutes, it was so perfect. The outcome was wonderful for this family, although beware, we love our meat very well done here. The meat was so tender and the gravy was so good. A great way to cook a roast whilst at work...so easy! Thank you Chef floWer, I will be usiing this recipe again, then I can come home to a tasty and wonderful cooked meal!
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