As the mercury drops and the days grow shorter, there’s something undeniably comforting about retreating indoors, donning your favourite trackies, and tucking into a hearty, home-cooked meal.
For many of us, winter is the perfect excuse to dust off the slow cooker or Dutch oven and rediscover the joy of slow-cooked classics. But with the cost of living on everyone’s mind, finding satisfying and budget-friendly meals can feel challenging.
Enter Mel, a Melbourne-based cook and founder of Wholesome Foodie. She is winning hearts (and stomachs) with her simple, affordable pot roast recipe, which serves six for as little as $4 per person.
Pot roast is a time-honoured favourite for a reason. Thanks to the magic of slow cooking, it transforms humble ingredients into something truly special.
Using a cut like chuck steak—known for its marbling and rich flavour—gives you maximum taste without the premium price tag.
Mel explained, ‘Chuck steak is full of beautiful marbling, which means you get all that lovely flavour as it slowly cooks. It’s also much more affordable than the fancy cuts, but when you cook it low and slow, it turns into something really special. It becomes tender, juicy, and packed with flavour.’
Mel’s approach is refreshingly fuss-free: a quick chop and sear, then let your oven, slow cooker, or Instant Pot do the heavy lifting. In under 20 minutes of preparation, you’ll have a meal that’s as nourishing as it is delicious.
With grocery prices rising, it’s reassuring to know that a meal like this won’t break the bank. Mel’s version uses a 1.3 kg piece of chuck steak (about $20 from Coles), plus a medley of vegetables and pantry staples.
Depending on where you shop and what’s in season, you’re looking at $4 to $6 per serve, less than the cost of a takeaway coffee in many parts of Australia.
With six generous servings, there’s a good chance you’ll have leftovers for lunch the next day (or, as one of Mel’s followers shared, for several days—much to her husband’s delight!).
One of the joys of a classic pot roast is its versatility.
Mel encouraged home cooks to use what they have on hand: ‘You can swap the veggies for whatever you’ve got lying around—potatoes, sweet potato, pumpkin, even some frozen peas tossed in at the end. If you don’t have beef stock, a bit of veggie stock or even water with a splash of Worcestershire sauce works. You can really make it your own with what’s in the fridge.’
Not a fan of beef? No problem. Pork shoulder or chicken thighs work beautifully, though you’ll want to adjust the cooking time for poultry. The key is low and slow, giving the meat time to become meltingly tender and the flavours to meld.
While Mel’s exact recipe is available on her social media, here’s a basic blueprint to get you started:
Ingredients:
- 1.3kg chuck steak (or brisket, pork shoulder, or chicken thighs)
- 3–4 carrots, chopped
- 2–3 potatoes or sweet potatoes, chopped
- 2 onions, quartered
- 2–3 celery stalks, chopped (or mushrooms, pumpkin, parsnip—whatever you have)
- 3–4 cloves garlic, smashed
- 2 cups beef or vegetable stock (or water + Worcestershire sauce)
- 1–2 tbsp tomato paste (optional)
- Herbs: bay leaf, thyme, rosemary (fresh or dried)
- Salt and pepper to taste
Method:
- Preheat your oven to 160°C (or set your slow cooker/Instant Pot).
- Season the meat with salt and pepper, then brown it in a hot pan with oil.
- Remove the meat and sauté the onions, garlic, and tomato paste (if using) until fragrant.
- Add the chopped veggies, herbs, and stock. Return the meat to the pot.
- Cover and cook in the oven for 3–4 hours, or in a slow cooker on low for 6–8 hours, until the meat is fork-tender.
- Taste and adjust seasoning. Serve with crusty bread or over creamy mash.
Mel’s recipe has struck a chord with home cooks across Australia.
‘Thanks! Now I know what I’m gonna cook next!’ wrote one.
Another shared, ‘Hubby never eats leftovers. He ate this for 4 days; he loved it. Had no celery but added full mushrooms at the end—it was delicious.’
Do you have a go-to winter comfort meal? Have you tried Mel’s pot roast, or do you have your twist on this classic? Share your tips, tricks, and favourite slow-cooked recipes in the comments below.
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