Classic pot roast dinner

Prep 5 min
Plus Cooking time: 4 minutes
Makes 4 servings

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1 cup
beef bouillon, or broth
1/2 cup
1.5 kg
beef pot roast
baby potatoes
1/4 cup
green onions, sliced


  • In bowl of slow cooker, stir broth with teriyaki until evenly mixed. Add beef. Peel potatoes, only if you wish. Thickly slice carrots. Core and seed peppers, then thickly slice. Scatter around beef.
  • Cover and cook until beef is tender, 4 to 6 hours on high or 7 to 9 hours on low. Taste and add more teriyaki, if you wish.
  • Remove roast to a cutting board and vegetables to plates. Skim fat from broth and discard. To thicken broth, pour into a saucepan. Bring to a boil. In a small bowl, stir cornstarch with 3 tbsp (45 mL) cold water. Add to boiling broth and stir often until thickened, 2 to 3 minutes. Sprinkle broth with onions. Serve over sliced beef. Beef will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.

This dinner is pure comfort and just what you want to come home to at the end of the day. Turn the slow cooker on in the morning, then at dinnertime tuck into beef and gravy with lots of potatoes, peppers and carrots.


Calories 589, Protein 76.6 g, Carbohydrates 36.8 g, Fat 13.6 g, Fibre 4.1 g, Sodium 1840 mg.
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