Beef Pot Roast

Prep Time 15 minutes
Cook Time 8 hours
Course Main Course
Servings 4


  • 2.5 kg beef chuck roast rolled
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 1 largely diced onion
  • 5 garlic cloves smashed
  • 5 carrots diced
  • 3 celery stalk
  • 250 ml dry red wine
  • 750 ml beef stock
  • 50 g flour
  • 1 tsp dried rosemary
  • tsp dried thyme
  • 750 g potatoes peeled and cut into 2.5cm


  • Pat the beef dry with paper towels. Sprinkle generously with salt and pepper all over.
  • Heat the beef in the Russell Hobbs DualChef pot (SAUTÉ function). Brown all over – a deep dark brown crust. Remove and place on a plate.
  • In the same pot, add onion and garlic. Cook for 2 minutes until onion is browned.
  • Add wine, reduce by half. Select the SLOW COOK function and cook for 3 hours.
  • Mix flour and about 1 cup of the broth. Lump is fine. Pour into pot.
  • Add remaining broth, carrots, celery, rosemary and thyme into the pot.
  • Cover and slow cook on LOW for 5 hours (45 min pressure cook on HIGH).
  • Add potato, slow cook on LOW for 3 hours (10 min pressure cooker on HIGH).
  • Remove beef. Rest for 5 minutes, then slice thickly.
  • Adjust salt and pepper of sauce to taste.
  • Serve beef with vegetables and plenty of sauce.
  • Chef’s tip: the natural release portion of electric pressure cooking is an important step. We have found that if you release the pressure immediately after cooking, your beef may toughen up. Letting the pressure cooker sit for 15 minutes during the natural release stage produces a more tender result.

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