Sue's Slow Cooked Beef Pot Roast

    6 hours 50 minutes

    My husbands favourite, tender beef in a red wine sauce. I find this great in winter on the weekend at the end of a busy day, it just cooks slowly and dinner is ready. You can also add carrots, potatoes etc to the slow cooker when adding the roast beef.

    Queensland, Australia
    122 people made this

    Serves: 6 

    • 1.5kg beef rib roast or blade roast
    • 1 large brown onion, chopped
    • 3 cloves garlic, crushed
    • 1/3 cup tomato paste
    • 2 cups red wine
    • 1 tablespoon cracked black pepper
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh rosemary leaves
    • salt to taste

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

    1. Heat a large oiled frying pan over high heat. Cook rib roast, turning, until browned all over. Remove and set aside.
    2. Lower heat to medium and cook onion and garlic, stirring, until onion is softened. Add tomato paste cook for 1 minute then add wine and simmer for 4 minutes.
    3. Place rib roast, pepper and herbs in a 4.5 litre slow cooker. Pour sauce from pan over the meat.
    4. Place lid on slow cooker and set on low and cook for 6 hours. Remove the meat and allow to rest, loosely covered, for 20 mintues.
    5. Serve sliced roast with sauce from slow cooker.


    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