Prep time
20 MIN
Total time
8 H 20 MIN
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.



  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.

Recipe Made With

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

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  • 4 Stars

    Rating by France

    This rating was left without a review.

    France V. | March 16, 2014

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