Beef Pot Roast with Braised Vegetables - Canadian Beef | Canada Beef
Beef Pot Roast with Braised Vegetables

Beef Pot Roast with Braised Vegetables

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Beef Pot Roast with Braised Vegetables

Beef Pot Roast with Braised Vegetables

  • Prep Time: 40
  • Cook Time: 480
  • Total Time: 840
  • Serving: 12


2 tbsp (30 mL) fennel seeds, crushed

1 tsp (5 mL) EACH salt and pepper

3 lb (1.36 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)

3 tbsp (45 mL) vegetable oil

2 onions, chopped

4 carrots, diced

2 tbsp (30 mL) all-purpose flour

1 ½ cups (375 mL) beef stock

3 bay leaves


1. Combine crushed fennel seeds with 1/2 tsp (2 mL) each of the salt and pepper, rub all over roast. In Dutch oven or stockpot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Transfer pot roast to slow-cooker; set aside. Reduce stove-top heat to medium. Add remaining oil to Dutch oven if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute.
2. Add beef stock and bay leaves to Dutch oven; bring to boil, stirring and scraping up brown bits from bottom of pot. Transfer vegetables, broth and bay leaves to slow-cooker. Cover and cook on LOW for 7 to 8 hours or until fork tender.
3. Remove bay leaves and discard; skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.