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.
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