Make Ahead
Betty Wason's Basic Slow Cooker Pot Roast
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50 Reviews
brushjl
August 18, 2022
I was a bit underwhelmed. The plate bashing process didn't produce any kid of gravy, the whole roast ended up way too soggy. There were no spices or herbs to speak of either. I've had better pot roasts
Anna N.
November 13, 2020
This turned out really well and the house smelled amazing! I used cassava flour instead of wheat flour as I'm gluten-free, along with large sprigs of rosemary and thyme from the garden, and shallots instead of "small onions".
PenelopePlyr
March 28, 2020
Loved this although I did not use the bay leaf or thyme. I chose to use rosemary and garlic. Very, very tender and good. Also made some cooked cabbage with meal.
Clifford E.
September 27, 2019
Don't the vegetables disintegrate after cooking for 8 hours?
carlye
September 29, 2019
As stated in the recipe: Add desired vegetables during the last 20 or 30 minutes.
Mary
March 16, 2019
I made this pot roast on the stove top and I have to agree it is basic. I tried pounding the flour, salt, pepper mixture into the meat per instructions. I didn't see any difference with this method. One of my problems is trying to get the meat to be flavorful and was hoping the approach used in this recipe would be the solution. Unfortunately, for me, it was not. I used beef bouillon, bay leaf, thyme, onions, potatoes, and carrots.
alpinestar
February 9, 2019
Made this yesterday in my slow cooker and it was a dream. I was sceptical as this feels like something my mom would make (my tastes tend to run more vegetable-forward and middle-eastern or asian flavours), but I was so happy with it. I used instant beef bouillon for the liquid and served over buttered egg noodles with parsley- big recommend. We had salad on the table but totally ignored. Also, I'm not sure if I really got the 'plate-crushed-flour-crust' right, but it didn't seem to matter.
Sarag
September 16, 2018
I’m wondering what it would be like if I substitute chickpea flour for the wheat flour...
Shannon M.
October 11, 2018
Potato flour, if friendly to your stomach, is a great substitute for wheat flour in recipes such as this - very neutral. I love chickpea flour, but it does add its own chickpea funky flavor...
Gloria R.
August 26, 2018
I got Betty Wason's wonderful Everything Cookbook for a wedding present. I have made this many times but I also add this step for fabulous gravy: After the meat is done, remove it from the gravy and puree the gravy in a blender or food processor. Put the gravy and the meat back in the pot and reheat. Serve with wide noodles (no potatoes), and steamed green beans or broccoli.
Alison
June 4, 2018
I made this a couple of months ago, when the temperatures were a tad chilly, and it was fantastic. Really. I used red wine, added some shallots as part of the onion, but otherwise didn't mess with it. It was one of the most tasty pot roasts I have ever had, and the genre is known for taste (perhaps not fashion). totally recommend this one. I meant to comment earlier, but forgot, and came across the listing when I was looking for something else.
kittykatofdoom
January 23, 2018
I'm looking forward to making this this weekend, and I was wondering if anyone has tried making this with wondra flour and whether there would be any benefit to trying it that way?
Thanks :)
Thanks :)
M.McAwesome
December 18, 2017
I made this over the weekend, it was so good. I just heated some up for lunch and it is even better.
I made in my Instant Pot pressure cooker. Mostly followed the recipe but after browning meat and softening the veggies a bit, I put everything in on the stew/meat setting for 75 minutes. Came out perfectly. I skipped adding potatoes to serve over egg noodles.
I made in my Instant Pot pressure cooker. Mostly followed the recipe but after browning meat and softening the veggies a bit, I put everything in on the stew/meat setting for 75 minutes. Came out perfectly. I skipped adding potatoes to serve over egg noodles.
Kate V.
May 24, 2017
The family loves this recipe. I used half red wine/stock for the liquid and threw in some fresh sage, rosemary and thyme. I put all the veggies in at the beginning and it was perfect.
jenncc
April 15, 2016
This was fantastic and simple. Added mushrooms, fresh herbs, half sliced onions/ half cipollini onions, served with potatoes. The gravy was thick and delicious, the roast was tender and moist. Cooked in the oven at 300.
Vincent
October 18, 2015
When do you add the small potatoes for slow cooking
Kristen M.
October 19, 2015
For these photos, I added halfway through cooking, but my mom usually adds all the vegetables at the beginning (or starts the meat and adds the vegetables when she has time—"It's not rocket science," as she says). In the slow cooker, they're less likely to fall apart than on the stove-top.
jamie M.
January 22, 2015
my go to meals for winter weekends... I also brown a couple of browned oxtails to add to it. I'm a tinkerer of recipes and to be honest nothing needs to change. It's just a classic meal... for good reason.
AntoniaJames
December 27, 2014
Best pot roast ever. Seriously. Cannot imagine doing it any other way. ;o)
Susan W.
October 18, 2014
I made this last night using Jan In Vaca's idea of pot roast for one. I used 3 boneless short ribs and pounded the flour in as the recipe directed. I made it in my slow cooker which has a saute setting. It turned out amazingly delicious and I ended up with two perfect meals. Can't wait to have part two tonight.
[email protected]
October 12, 2014
Is one cup of liquid enough if you are not using a slow cooker? I know less liquid evaporates in a slow cooker than stovetop or oven. Thanks. Looks delicious.
Kristen M.
October 12, 2014
Yes, in my experience it reduces just enough to make a nice thick gravy, although it wouldn't hurt to check midway through to make sure that the liquid isn't evaporating too quickly.
Patty
November 3, 2013
Ah, I remember my mother tenderizing meat with the side of a plate or saucer. She made great pot roasts regularly too. Thanks for the recipe and the nostalgia.
Karen
October 14, 2013
My Mom used to make a great roast/with Yorkshire pudding, of course:) Mom would always buy a rump roast, & it was always juicy & amazing. I miss my Mom's roast beef dinners.
Jan I.
October 14, 2013
I make this basic recipe for one (1) person by using boneless shortribs. Just brown a couple (or how many you think you can eat) exactly like the roast. I add the veggies, etc. and cook for about half the time. You can do it on the stovetop by keeping your frying pan covered. The onions and other veggies make enough juice to use as gravy. I call it my "potroast for one".
Susan W.
October 13, 2014
I know this comment is a year old, but I love the idea of pot roast for one using short ribs.
joseph
October 13, 2013
the recipe for Wasons pot roast is missing a critical item, the oven method cooking temperature. There also seems to be a very wide range for the cooking time. why?
Kristen M.
October 13, 2013
Thanks for asking -- Wason's original recipe was actually all done on the stovetop, but transferring to a 350 degree oven works very well too (and you don't have to check on it as often). I just updated the recipe with the oven option.
As for the length of time -- it depends on the exact weight and shape of the meat, the size of the pot, etc. Better to start early than late, and hold in a low oven till dinner if it finishes early. The slow cooker method takes much longer, so you'll want to start it in the morning.
As for the length of time -- it depends on the exact weight and shape of the meat, the size of the pot, etc. Better to start early than late, and hold in a low oven till dinner if it finishes early. The slow cooker method takes much longer, so you'll want to start it in the morning.
Richard H.
October 13, 2013
HI what a perfect time to find your program F2. I am so alone and for many years I can buy any food I want and I like to cook but raelly haven't in a while. Do you reccamend any particular pot . I have one of those spanish pots but a dutch cost about fifty bucks . I was also thinking of those large electric ovens that many people down here cook their turkeys. I am all alone and five lbs. is to much . I could share it with a couple neighbors but I don't want to buy friend ship. Do you think it's ok to give things to people just to buy a friendship? thans again. Rich
kate
October 13, 2013
Rich, I think it is a wonderful idea to share a dinner with people, don't think of it as buying friends but creating new friendships. Why not invite your neighbors to your house for dinner? It might not work with everyone, but it is worth a try. As for the Crock pot...I have a Ninja that I love, it browns with the stovetop feature. It is a bit on the large size and a tad expensive, but I use it all the time. Good Luck on creating new friendships!
Irene
October 13, 2013
I agree with Kate. Inviting neighbors over for dinner might be exactly what they need and you will reap the benefits too. P.S. Don't forget - the aroma of an apple pie warming in the oven makes people feel right at home.
Irene
October 13, 2013
Thanks, Kate, for the comment about the Ninja. I've been considering buying one. Now, I will.
Renee
October 13, 2013
I would love an invitation to share a meal! I'm the kind of person who would say, "Sure! Can I bring a dessert?"
2tattered
December 10, 2016
Kate, there are three model numbers for the Ninja 3-in-one:
MC-700
MC-750
MC-751
Which one do you have and like?
Thank you!
Tracey
MC-700
MC-750
MC-751
Which one do you have and like?
Thank you!
Tracey
Ray S.
October 10, 2013
I'm a tad confused. If baby red potato's are one of the "other" veggies that you use. How can they be added in only the final 20 or 30 minutes?
Kristen M.
October 13, 2013
If you added the baby potatoes (or other vegetables) in the beginning, they might fall apart. The carrots are added at the beginning for flavoring, and they're nearly falling apart by the end.
Alton D.
October 10, 2013
My grandmother would get top round steak and always pounded it with the edge of a dinner plate. I did, too, until you could get it tenderized in the market.
carlye
July 13, 2013
I have been recently diagnosed with severe anemia and have not felt like cooking anything more ambitious than a lean cuisine for the past year. I started a transfusion regime last week and have been hungry, really hungry ever since! Yesterday I went shopping to fill my empty pantry and purchased everything for your lovely pot roast and my famous Texas Chile (it contains everything the dieticians told me I need: tomatoes, chiles, beef, beans and tomatoes). Today I have prepared your pot roast recipe and I have had to force myself to stay out of the kitchen. It smells so heavenly! I used 1 can of tomatoes/chiles/onions/lime juice, 1/4 C of pomegranate vinegar and 2 cups of finely minced celery as my liquid to the browned roast and browned chopped onion & garlic. I just added my baby red potatoes & baby carrots and I have got to say, this may be my best pot roast ever, the gravy is out of this world! I used the flat end of my meat mallet to drive in the flour, salt & pepper. I am looking forward to this delicious meal which I know will bring me comfort and nourishment.
ECMotherwell
May 29, 2013
I made this last night, and it is simple and excellent. Thanks for posting this great recipe!
ktchnninja
May 10, 2013
thanks for this easily-adaptable recipe! I love that you can mix it up with whatever you have on hand or whatever you can get at the market... and you could come up with a dozen variations pretty easily! this is a keeper roast recipe!
dennisbrennan
May 8, 2013
Wouldn't it be nice if you could somehow make a video of the "pound the mixture with the edge of a plate?" The still photo isn't giving me the picture I need - I'm challenged that way.
Kerry B.
May 8, 2013
I grew up with brisket pot roast. How thick or thin do you slice this cut of meat? On a diagonal against the grain or perpendicular to the grain?
Jackie N.
May 8, 2013
Thank you for bringing this recipe to me today. I am now a widow and it is hard to find recipes that I can prepare alone. With this Pot Roast I will have left overs for the week ahead, and it is so easy. That to me is so important. I used to cook a storm when my husband was alive, but seemed to have lost interest after he passed on. This sounds like a real comforting meal that I will definitely make and have lots left over for the rest of the week. Thank you again.
Mis4
May 8, 2013
Thank you for the early Mother's Day! My current version has a hefty tablespoon or so of Herbes de Provence, a cup of beef broth, and a cup of decent red wine. Glad you liked it--the plate pounding IS very therapeutic! ILY
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