Sue's Slow Cooked Beef Pot Roast

    6 hours 50 minutes

    My husbands favourite. Tender beef in a red wine sauce. Serves 6. I find this great in winter on the week end at the end of a busy Saturday, it just cooks slowly and dinner is ready. Serve with fresh veg. You can add carrots, potatoes etc to the pot to cook and serve with the meat.

    Queensland, Australia
    86 people made this

    Serves: 6 

    • 1.5 kg Rib Roast or Blade Roast
    • 2 cups Red Wine Merlot or Cab Merlot
    • 1 large Brown Onion
    • 4 - 6 tblspn Tomatoe Paste
    • 1 tblspn Black Cracked Pepper
    • 3 - 4 cloves Garlic
    • 1 tblspn Fresh Thyme
    • 1 tblspn Fresh Rosemary
    • Salt as desired

    Preparation:20min  ›  Cook:6hours  ›  Extra time:30min resting  ›  Ready in:6hours50min 

    1. Assemble ingredients. Chop onion. In a large pan, on medium to high heat brown rib roast and seal. Remove browned roast and set aside,
    2. Lower heat medium in the hot pan add onion, garlic and cook until onion is clear. Add tomatoe paste cook for 1 minute then add wine and stir simmer for a few minutes.
    3. Place meat, herbs any vegetables you wish to cook with meat such as potatoes, carrots etc in the slow cooker. Pour sauce from pan over the meat.
    4. Place lid on slow cooker and set on low of 6 hours. At the end of 6 hours remove the meat and allow to rest for 30 mintues.
    5. Serve with sauce from slow cooker and vegetables.


    If you prefer a thicker sauce, pour sauce into a sauce pan and simmer to reduceover a few minutes to the desired consitency.

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    Reviews in English (4)


    love it  -  15 May 2011


    beef very tender but found the wine tainted the veges if i make it again i would halve the wine and add beef stock  -  29 Jun 2015


    We enjoyed it! It's even more flavorful the following day. I added potatoes and carrots in the slow cooker as well.  -  29 May 2013

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