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Slow Cooker Beef and Red Wine Pot Roast

Tender vegetables, wholesome potatoes, aromatic herbs and unbelievably succulent marinated beef. Perfect for sharing with the family, this slow cooker beef and red wine pot roast is rich, luxurious and intensely flavourful - home-cooked gourmet food at its very best.

Slow Cooker Rich Red Wine


  • 2kg beef braising steak
  • 2 ½ tsp salt
  • 1 ½ tsp black pepper
  • 45g plain flour
  • 3 tbsp olive oil
  • 4 medium carrots, chopped into 2 inch pieces
  • 3 stalks celery, peeled and cut into 2 inch pieces
  • 1 medium onion, cut into ½ inch wedges
  • 3 garlic cloves, mashed
  • 3 tbsp tomato purée
  • 225ml fruity red wine
  • 675ml beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • ½ tsp ground allspice
  • Handful chopped parsley leaves


  1. Sprinkle the beef with salt and pepper. Coat lightly and evenly with flour, shake off any excess
  2. Set a large skillet pan over medium heat and add 2 tablespoons of oil. Add the beef and cook for around 10 minutes or until golden brown on all sides. Take care to turn frequently
  3. Transfer to your slow cooker. Add carrots, celery, onions and garlic
  4. Add the remaining oil to the skillet and stir in tomato purée until smooth. Add the flour and wine and whisk until thick.
  5. Mix in beef broth, bay leaves, thyme, allspice, ½ teaspoon of salt and a little pepper. Simmer and whisk for a few more minutes. Pour into slow cooker, cover and cook on low for 8 hours or until fully tender
  6. Remove the beef and set aside. Discard thyme stems and strain the vegetables. Leave the gravy in the slow cooker for now
  7. Toss the vegetables gently with half the parsley then season with salt and pepper. Stir remaining parsley into the gravy and add a little salt and pepper
  8. Slice the roast and serve alongside the vegetables and gravy


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