Sunday Pot Roast

  • Prep 10 mins
  • Total 5h 40 mins
  • Medium
  • Serves 8

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.


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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 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.