Perfect Pot Roast

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Pot roast is comfort food at its best! Secondary, tough cuts of beef are ideal for pot-roasting, as they need long moist cooking to break down the connective tissue and fat. You can also use a cross-rib roast.

Tags: Intermediate, 20 Mins, Entrées, Beef, Roast, Fall, Fall Insider's Report 2011
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 510  minutes
Total: 530  minutes

Additional Information


1 Black Angus Boneless Blade Roast, about 1.3 kg
1 tbsp (15 mL) olive oil
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
4 carrots, cut in 2-inch (5 cm) lengths
1 pkg (680 g) PC Ruby Little Gems Red Mini Potatoes
8 shallots, peeled
2-1/2 cups (625 mL) PC Blue Menu Beef Broth
2 sprigs thyme
1 sprig rosemary
2 tsp (10 mL) balsamic vinegar


  1. In large frying pan, heat oil over medium-high heat. Sprinkle roast with half of the salt and pepper. Place in frying pan; cook for about 10 minutes, turning occasionally, or until browned on all sides. Transfer roast to slow cooker. Add carrots, potatoes, shallots, beef broth, thyme and rosemary to slow cooker. Cover and turn slow cooker to LOW. Cook for 8 hours or until meat is tender when pierced with a knife.
  2. Using tongs and slotted spoon, transfer roast and vegetables to a cutting board. Discard thyme and rosemary. Tent meat and vegetables loosely with foil.
  3. Transfer cooking sauce to medium saucepan. Boil over medium-high heat for 10 to 15 minutes or until reduced by half. Stir in vinegar and remaining salt and pepper.
  4. Slice roast crosswise into 1-inch (2.5 cm) thick slices. Arrange meat and vegetables on serving platter. Pour sauce over top. Garnish with additional fresh rosemary, if desired.

Chef's Tips

Dinner Beef Hash: Sauté chopped leftover meat and vegetables with chopped onion until browned. Serve topped with fried eggs and a side of toast.

Nutritional Information

Makes 8 servings Per serving:
470 calories
Fat 31 g
Sodium 270 mg
Carbohydrate 18 g
Fibre 3 g
Protein 30 g
Source of Fibre