Slow Cooker Beef Pot Roast with Braised Vegetables

Fork tender slow cooker beef pot roast is made with Campbell's no salt added beef broth, fennel seeds, carrots, onions & a touch of flour.

Products you'll need:

CAMPBELL’S® No Salt Added Ready to Use Beef Broth

CAMPBELL’S® No Salt Added Ready to Use Beef Broth

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  • 2 tbsp (30 mL) fennel seeds, crushed
  • 1 tsp (5 mL) salt and pepper each
  • 3 lb (1.36 kg) Boneless beef pot roast (ex. cross rib, blade or top blade)
  • 3 tbsp (45 mL) vegetable oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) CAMPBELL’S® No Salt Added Ready to Use Beef Broth
  • 3 bay leaf


  1. Combine crushed fennel seeds with ½ tsp (2 mL) each of the salt and pepper,rub all over roast
  2. In a large sauté pan,heat 2 tbsp (30 mL) of oil over medium-high heat; brown beef all over,turning with tongs,about 10 minutes. Transfer pot roast to slow-cooker; set aside
  3. Reduce stove-top heat to medium and add remaining oil to pan,if necessary; cook onions,carrots and remaining salt and pepper,stirring for 4 minutes or until just golden
  4. Sprinkle with flour; cook,stirring for 1 minute
  5. Add beef broth and bay leaves to pan. Bring to a boil,stirring and scraping up crispy brown bits from the bottom of the pan. Transfer vegetables,broth and bay leaves to slow-cooker.
  6. Cover and cook on LOW for 7 to 8 hours or until fork tender
  7. Remove bay leaves and skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.

Recipe tips

If you don’t own a slow-cooker,cook the pot roast and vegetables in a heavy dutch oven pot at 325 °F (160 °C) in the oven for about 3 hours or until fork tender.

Ratings & Reviews

  • France V.

    March 16, 2014

    Rating by France

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Amount Per Serving
Calories 410
Fat 13 g
Sodium 420 mg
Carbohydrate 7 g
Dietary Fibre 1 g
Protein 58 g
Calcium 6 %DV
  • Source of calcium
  • Excellent source of protein

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