Slow-Cooked Beef and Vegemite Pot Roast
A hearty pot roast enriched with the unique umami depth of Vegemite, slow-cooked until the beef is meltingly tender and infused with savory Australian character. This australian-inspired beef ready in about 230 minutes pairs beef chuck roast, olive oil, cut into 1-inch pieces celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2, cut into 1-inch pieces celery stalks
- 1 large, diced onion
- 4, minced garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Vegemite
- 2 tsp, chopped fresh thyme
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Season 3 lbs beef chuck roast with 1 1/2 tsp salt and 1 tsp black pepper, then sear on all sides for 4-5 minutes per side until deeply browned.
- Step 2: Remove the beef and add 1 large diced onion, 3 peeled and chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5 minutes until the vegetables soften and the onion is translucent.
- Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 1 tbsp Vegemite, cooking for 1 minute until fragrant and the Vegemite is well distributed.
- Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the browned bits from the bottom. Add 2 tsp chopped fresh thyme, return the beef to the pot, and bring to a simmer.
- Step 5: Cover the pot tightly and transfer to a preheated oven at 300°F. Cook for 3 to 3.5 hours until the beef is fork-tender and the sauce thickens.
- Step 6: Remove the beef and vegetables, and simmer the sauce on the stove for 5 minutes if needed to thicken before serving alongside the beef.
Frequently asked questions
How long does Slow-Cooked Beef and Vegemite Pot Roast take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Vegemite Pot Roast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Vegemite Pot Roast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Vegemite Pot Roast for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Vegemite Pot Roast?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
