Slow Cooker Beef Pot Roast

Prep Time: 10 minutes
Total Time: 10 hours
Makes: 4 plus leftovers


  1. 1 tsp (5 mL) salt
  2. 1/2 tsp (2 mL) pepper
  3. 1 tsp ( 5 mL) onion powder
  4. 1 tsp (5 mL) garlic powder
  5. 3 lbs (1.5 kg) beef cross rib roast
  6. 1 carton (900 mL) beef broth, 25% less sodium
  7. 1/2 cup (125 mL) cider vinegar
  8. 1/2 cup (125 mL) lightly packed brown sugar
  9. 1 small onion, coarsely chopped
  10. 2 medium carrots, coarsely chopped
  11. 2 stalks celery, coarsely chopped
  12. 1/2 cup (125 mL) all-purpose flour
  13. 1/4 cup (60 mL) cup water


  1. In a small bowl, combine salt, pepper, onion and garlic powders and sprinkle over the roast. In the slow cooker, combine broth, vinegar and sugar, and mix well. Add the beef and vegetables, cover and turn the slow cooker to LOW. Cook for approx. 8 hrs.
  2. Half an hour before serving, remove the beef and vegetables to a plate and tent with foil. Skim fat from the broth. Turn heat to HIGH. Mix flour and water together in a small bowl to make a slurry, and slowly add to the broth, pouring through a strainer to avoid lumps. Replace lid and cook for 30 min.
  3. Slice beef, serve with gravy, vegetables and your favourite side.