My mouth is watering because of this Beef Pot Roast. The beef is meltingly tender with vegetables and potatoes that are smothered in rich gravy. I cannot think of a perfect dinner to serve that is warm, hearty, and deliciously flavorful than this fall apart beef.
INGREDIENTS
1 (5 pounds) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
How to make Slow Cooker Beef Pot Roast
Step 1: Don’t be shy with the salt and pepper, generously season both sides of the roast.
Step 2: Then, sprinkle some flour on the top of the meat, pat, and shake off any excess flour.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat.
Step 4: Cook both sides of the roast for about 5 to 6 minutes each side until browned. Once the roast is well browned, remove from the skillet and set aside.
Step 5: Decrease the heat to medium and saute the mushrooms and butter. Cook for about 3 to 4 minutes.
Step 6: Add the onion and cook for 5 minutes or until translucent.
Step 7: Stir in the garlic and saute for a minute.
Step 8: Add 1 1/2 tablespoons of flour and cook for a minute.
Step 9: Pour the tomato paste and again cook for another minute.
Step 10: Slowly pour in the chicken stock and stir to combine. Continue to cook until simmer and remover from the heat.
Step 11: Drop the sliced carrots and celery into the slow cooker.
Step 12: Finally, put the roast over the vegetables. Make sure to include any accumulated juice.
Step 13: Sprinkle in some rosemary and thyme.
Step 14: And pour the onion and mushroom mixture on top of the roast.
Step 15: Turn the slow cooker to high and continue cooking the roast for 5 to 6 hours, covered, until the meat is fork-tender.
Step 16: Once done, remove any fat from the surface and strip off the bones. Then, season with salt and pepper to taste.
Ingredients
- 1 (5 pounds) bone-in beef pot roast
- salt and pepper to taste
- 1 tablespoon all-purpose flour, or as needed
- 2 tablespoons vegetable oil
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 1/2 cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Instructions
Step 1: Don't be shy with the salt and pepper, generously season both sides of the roast.
Step 2: Then, sprinkle some flour on the top of the meat, pat, and shake off any excess flour.
Step 3: In a large skillet, heat the vegetable oil over medium-high heat.
Step 4: Cook both sides of the roast for about 5 to 6 minutes each side until browned. Once the roast is well browned, remove from the skillet and set aside.
Step 5: Decrease the heat to medium and saute the mushrooms and butter. Cook for about 3 to 4 minutes.
Step 6: Add the onion and cook for 5 minutes or until translucent.
Step 7: Stir in the garlic and saute for a minute.
Step 8: Add 1 1/2 tablespoons of flour and cook for a minute.
Step 9: Pour the tomato paste and again cook for another minute.
Step 10: Slowly pour in the chicken stock and stir to combine. Continue to cook until simmer and remover from the heat.
Step 11: Drop the sliced carrots and celery into the slow cooker.
Step 12: Finally, put the roast over the vegetables. Make sure to include any accumulated juice.
Step 13: Sprinkle in some rosemary and thyme.
Step 14: And pour the onion and mushroom mixture on top of the roast.
Step 15: Turn the slow cooker to high and continue cooking the roast for 5 to 6 hours, covered, until the meat is fork-tender.
Step 16: Once done, remove any fat from the surface and strip off the bones. Then, season with salt and pepper to taste.
