Creamy Tomato Pot Roast Creamy Tomato Pot Roast

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: James Tse

Slow-cooking the beef in this saucy Swiss steak–inspired dish makes it extremely tender. You won't even have to slice the meat—just let it fall into pieces. Serve with classic Sunday-dinner side dishes, such as roasted potatoes and steamed peas. Freeze any leftover sauce in an airtight container for up to three weeks.

  • Prep time 15 minutes
  • Total time 8 hours & 30 minutes
  • Portion size 6 servings



In slow cooker, combine onion, broth, wine, tomato paste, thyme, garlic powder, salt and pepper. Add beef, pushing to submerge. Cover and cook on low until beef is tender, 8 to 10 hours.

Using 2 slotted spoons, remove beef to platter; remove any twine. Keep warm. Discard thyme. Skim fat from surface of cooking liquid.

In small bowl, whisk cream with flour; gradually whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Spoon onto beef. Sprinkle with parsley (if using). (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 555 mg
  • Sugars 4 g
  • Protein 30 g
  • Calories 341.0
  • Total fat 20 g
  • Potassium 446 mg
  • Cholesterol 97 mg
  • Saturated fat 9 g
  • Total carbohydrate 10 g


  • Iron 26.0
  • Folate 10.0
  • Calcium 4.0
  • Vitamin A 5.0
  • Vitamin C 8.0
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Lunch & Dinner

Creamy Tomato Pot Roast