Photo of Beef pot roast by WW

Beef pot roast

SmartPoints® value per serving
Total Time
4 hr 40 min
20 min
4 hr 20 min
All the components of this meal are cooked in the slow cooker at the same time. Easy, convenient and creates a superb combination of flavours.


Olive oil

2 tbs

Red onion

2 small, quartered


480 g, unpeeled, halved


500 g, cut into 8 pieces

Baby carrot

10 individual, (1 bunch)

Trimmed beef topside steak

1040 g, (Buy 1.3kg), fat trimmed

Wholegrain mustard

cup(s), (90g)

Beef stock

1 cup(s), (250ml)

Worcestershire sauce

2 tbs

Fresh thyme

1 tbs, (4 sprigs)

Gravy powder

¼ cup(s), (35g)


  1. Heat half the oil in a large non-stick frying pan over high heat. Add onion and potatoes and cook, stirring, for 5 minutes or until lightly golden. Place in a 5 litre (20-cup) slow cooker. Repeat with pumpkin and carrots.
  2. Heat remaining oil in same pan. Cook beef, turning, for 5 minutes or until browned. Make a well in centre of vegetables. Spread half the mustard over beef. Place beef in centre of vegetables. Combine stock, Worcestershire and thyme in a jug and pour over beef. Cook, covered, on high for 4 hours (or low for 8 hours) or until beef is tender.
  3. Remove beef and vegetables using a slotted spoon. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
  4. Meanwhile, combine gravy powder and ¼ cup (60ml) water in a small jug. Stir gravy mixture into cooking liquid and cook, uncovered, on high for 10 minutes or until slightly thickened. Serve beef with vegetables, remaining mustard and gravy.


SERVING SUGGESTION: Wilted English spinach.