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Level
very easy
Prep Time
10 mins
Total Time
10 h
Serves
4 plus leftovers

Ingredients

1 tsp
salt
5 mL
1/2 tsp
pepper
2 mL
1 tsp
onion powder
5 mL
1 tsp
garlic powder
5 mL
3 lbs
beef cross rib roast
1.5 kg
1 carton
sodium-reduced beef broth
900 mL
1/2 cup
cider vinegar
125 mL
1/2 cup
lightly packed brown sugar
125 mL
1
small onion, coarsely chopped
2
medium carrots, coarsely chopped
2
stalks celery, coarsely chopped
1/2 cup
all-purpose flour
125 mL

Directions

Step 1
In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast. In the slow cooker, combine broth, vinegar and sugar, and mix well. Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approx. 8-10hrs.
Step 2
Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth. Turn heat to HIGH. Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps. Replace lid and cook for 30 min.
Step 3
Slice beef, serve with gravy, vegetables and your favourite side.

Tip

The slow cooker is the real hero in this braised pot roast. Get a head start by prepping the beef, veggies and broth the night before.
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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
360
Fat:
17
Saturated Fat:
7
Carbs:
21
Fibre:
1
Cholesterol:
75 mg
Protein:
30
Sodium:
590 mg
Potassium:
480