How to Make Classic Sunday Pot Roast
Classic Sunday Pot Roast is the ultimate comfort food—a one-pot meal that feeds the whole family with minimal fuss. Beef chuck roast is browned for depth of flavour, then braised low and slow with red wine, beef broth, and a medley of vegetables including potatoes, carrots, and onions. The result is fall-apart tender meat and vegetables infused with rich, savoury flavours. This slow cooker version is perfect for busy cooks who want a restaurant-quality dinner ready when they get home
Watch: How to Make Classic Sunday Pot Roast
Original recipe video — click to play
Original method: 3 hours at 175°C
Ingredients
- 1 ½ kg beef chuck roast
Use a 1.5–2.25 kg roast; original range was 1.4–2.3 kg
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
For browning the roast; optional if browning step is skipped
- 6 cloves garlic cloves, minced
- 250 ml red wine
Reduced from 1–2 cups to prevent watery results in slow cooker
- 475 ml low-sodium beef broth
- 60 ml Worcestershire sauce
- 2 medium white onions, cut into 5 cm chunks
- 450 g baby carrots
- 450 g red potatoes, cut into bite-sized chunks
- 1 sprig fresh rosemary
Add during the last 30 minutes of cooking to preserve fresh flavour
Method
- 1
Season both sides of the beef chuck roast generously with salt and black pepper.
~5 mins - 2Optional step
Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Once hot, sear the roast for 3–4 minutes on each side until deeply browned. Transfer the browned roast to your slow cooker. (This step is optional but recommended for enhanced flavour.)
~10 minsTip: Browning develops colour and depth of flavour
- 3Optional step
If browning the meat, add the minced garlic to the same frying pan and sauté for about 60 seconds until fragrant. Deglaze the pan with the red wine and beef broth, scraping up any browned bits from the bottom. Pour this mixture into the slow cooker with the meat.
~3 minsTip: If skipping the browning step, simply add garlic, red wine, and beef broth directly to the slow cooker
- 4
Pour the Worcestershire sauce over the roast. Arrange the onion chunks, baby carrots, and potatoes on top of and around the meat.
~5 mins - 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The meat is done when it shreds easily with a fork and reaches an internal temperature of 75°C.
~8 hrsTip: Low setting is preferred for a more tender result
- 6
During the final 30 minutes of cooking, add the fresh rosemary sprig to the slow cooker.
0Tip: This preserves the delicate herbal flavour
- 7
Taste the vegetables and braising liquid. Season with additional salt and black pepper as needed. Serve the roast hot with the vegetables and braising liquid spooned over the top.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, browning is optional. However, it develops a rich, deep colour and enhances the savoury flavour of the finished dish. If you're short on time, you can add the seasoned roast directly to the slow cooker, though the result will be slightly less flavourful
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