Sliced Roast
Slow Cooker Braised Pot Roast With Root Vegetables recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Slow Cooker Braised Pot Roast With Root Vegetables

Serves 6


  • 1 (3-pound) Certified Angus Beef ® English roast or chuck arm roast
  • 1 tablespoon kosher salt
  • 2 teaspoons ground pepper
  • 1/3 cup flour
  • 3 tablespoons canola oil
  • 1 medium onion, peeled and chopped
  • 1 apple, quartered, peeled and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sage
  • 1 teaspoon dried thyme
  • 2 cups red wine blend
  • 2 cups beef broth
  • 5 bay leaves
  • 3 medium Yukon gold potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 sweet potatoes, peeled and chopped


  1. Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour that will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
  2. Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often. Add wine and simmer an additional 2 minutes. Transfer to slow cooker. Add broth and bay leaves to slow cooker and cook on low for 5 hours.
  3. Skim excess fat from surface and add potato, carrot, parsnip and sweet potato to slow cooker. Cook an additional 2-3 hours on low until beef is fork tender and vegetables are soft.

Nutritional information:

Calories: 764
Fat: 22 g
Saturated Fat: 7 g
Cholesterol: 147 mg
Carbohydrate: 64 g
Dietary Fiber: 11 g
Protein: 53 g
Sodium: 1472 mg
Iron: 79% of Daily Value


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