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Slow Cooker Pot Roast

Ian Volkwein

Prep 20 mins20m
Cook 6 hrs 30 mins6h 30m
Serves 8

Ingredients

  • 5 lbs Beef Pot Roast
  • 1 tablespoon all-purpose flour
  • 2 tablespoons vegetable oil
  • 8 ounces sliced mushrooms
  • 1 medium onion (chopped)
  • 2 cloves of garlic
  • 1 tablespoon butter
  • 1 ½ tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 ½ cups chicken broth
  • 3 medium carrots (cut into chunks)
  • 2 celery stalks (cut into chunks)
  • 1 sprig rosemary
  • 2 sprigs thyme

Instructions

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  • 1
    Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
  • 2
    Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for each, until well browned. Remove from the skillet and set aside.
  • 3
    Reduce the heat to medium and stir in mushrooms and butter; cook for .
  • 4
    Stir in onion; cook for , until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  • 5
    Stir in 1 1/2 tablespoons flour; cook and stir for about . Add tomato paste, and cook for another minute.
  • 6
    Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  • 7
    Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  • 8
    Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for , until the meat is fork tender.
  • 9
    Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

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