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Slow-cooker Italian-style beef pot roast

Slow cooker Italian-style beef pot roast

Total Time
7 hr
40 min
6 hr 20 min


Beef topside, raw

750 g

Plain flour

1½ tbs

Olive oil

1 tbs

Red onion

1 medium, quartered, thinly sliced


3 clove(s), crushed

Dried mushrooms

1 tbs, porcini variety, finely chopped

Fresh rosemary

3 tsp, chopped

Canned diced tomatoes

1 400g can, (1 x 400g can)

Fresh flat-leaf parsley

1 tbs, (8 sprigs), tied together with kitchen string


  1. Season beef with salt and pepper. Place beef on a plate and rub with flour.
  2. Heat oil in a large non-stick frying pan over medium-heat. Add beef and cook, turning, for 10 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Reduce heat to medium. Add onion to same pan and cook, stirring, for 5 minutes or until softened. Add garlic, porcini and rosemary and cook, stirring for 1 minute or until fragrant. Transfer onion mixture to slow cooker. Stir in tomatoes and parsley sprigs and season with salt and pepper. Cook, covered, on high for 4 hours (or low for 8 hours). Remove and discard parsley sprigs. Transfer beef to a plate. Cover loosely with foil and set aside to rest for 10 minutes before slicing.
  4. Meanwhile, pour pan liquid and vegetables into a medium saucepan and bring to a boil over high heat. Boil until reduced to about 2 cups (500ml).
  5. Serve beef with sauce and vegetables.


SERVING SUGGESTION: Serve with halved cherry tomatoes, watercress or rocket, and soft-cooked polenta.