This Sunday pot roast is the ultimate make ahead meal. Juicy beef pot roast flavored with slow cooked veggies and fire roasted tomatoes. Set this to cook on a lazy Sunday morning, and you’ll have dinner on the table just when you want it. Serve this with a side of roasted potatoes or a salad and your family will be happy eaters!
TIP: For additional flavor, brown the beef on all sides using SEAR/SAUTÉ before Step 2.
Step-by-step instruction without your screen going to sleep
2
beef eye rounds
30g
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
711ml
beef stock
60ml
soy sauce
237ml
red wine
1 can
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
2 (2 1/2 pounds each)
beef eye rounds
1/4 cup
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
3 cups
beef stock
1/4 cup
soy sauce
1 cup
red wine
1 can (141/2 ounces)
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
Utensils
Cutting Board
Step 1
Place the beef on a plate or cutting board and coat with flour on all sides. Place the beef and all remaining ingredients in the pot, then cover with the lid.
Step 2
Turn dial to SLOW COOK, set temperature to HI, set time to 5 hours and 30 minutes, and press START/STOP to begin cooking.
Step 3
When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.
Step 4
Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.
Place the beef on a plate or cutting board and coat with flour on all sides. Place the beef and all remaining ingredients in the pot, then cover with the lid.
2
beef eye rounds
30g
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
711ml
beef stock
60ml
soy sauce
237ml
red wine
1 can
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
2 (2 1/2 pounds each)
beef eye rounds
1/4 cup
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
3 cups
beef stock
1/4 cup
soy sauce
1 cup
red wine
1 can (141/2 ounces)
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
Step 2 of 4
Turn dial to SLOW COOK, set temperature to HI, set time to 5 hours and 30 minutes, and press START/STOP to begin cooking.
2
beef eye rounds
30g
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
711ml
beef stock
60ml
soy sauce
237ml
red wine
1 can
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
2 (2 1/2 pounds each)
beef eye rounds
1/4 cup
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
3 cups
beef stock
1/4 cup
soy sauce
1 cup
red wine
1 can (141/2 ounces)
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
Step 3 of 4
When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.
2
beef eye rounds
30g
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
711ml
beef stock
60ml
soy sauce
237ml
red wine
1 can
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
2 (2 1/2 pounds each)
beef eye rounds
1/4 cup
all-purpose flour
3
large carrots, peeled, cut in 1-inch pieces
4
celery stalks, trimmed, cut in 1-inch pieces
1
white onion, peeled, cut in 1-inch pieces
3 cups
beef stock
1/4 cup
soy sauce
1 cup
red wine
1 can (141/2 ounces)
fire roasted, diced tomatoes
3 sprigs
fresh thyme
2 sprigs
fresh rosemary
Step 4 of 4
Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.
