13 Reviews

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

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Chef1MOM-Connie February 21, 2010

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.

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Gagoo March 31, 2009

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.

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Peter J April 10, 2011

We really enjoyed this roast beef. I followed the recipe exactly as written. It was perfectly done in just 8 hours. I will definitely make this again. Thanks for sharing.

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CJAY January 21, 2011

So very good. By dredging in flour and browning the meat it gives it an extra richness often missing from slow cooked meats. I dd toss in some baby cut carrots and Paprika Potatoes.

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PaulaG March 08, 2009

EXCELLENT! My family loves pot roast and this recipe is a winner! We like carrots and potatoes which were added with the roast. Cooking in a crock pot is so easy!! Prepared as a participant in the AUS/nz 2009 Swap #26 event.

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Seasoned Cook March 04, 2009

I used my slow cooker for the first time today and I cooked this I liked it but had no luck with the gravy it wouldnt thicken at all also if I had cooked it the whole time suggested I would have ruined the beef but trial and error when you only just started using something I guess.

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mummy mimah November 16, 2007

I love pot roast and this was super easy and browning the beef made it very rich and tasty. Served with mashed potatoes slathered in the gravy. Thanks for posting floWer. Made for Recipe Swap #46.

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ElaineAnn November 29, 2010

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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Tisme April 13, 2009
Beef Pot Roast in Crock Pot / Slow Cooker