SLOW COOKER BEEF POT ROAST RECIPE

INGREDIENTS

• 1 (5 pound) 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

 

DIRECTION

• Flavor both sides of roast with salt and pepper.
• Shake over flour over the top until well coated, and tap it into the meat.
• Remove any excess of four on meat by shaking.
• Heat vegetable oil in a large skillet over medium-high heat until hot.
• Blister the roast on both sides for about 5-6 minutes each, until well browned.
• Remove from the skillet and put aside.
• Lessen the heat to medium and, stir in mushrooms and butter; again cook for about 3-4 minutes.
• Add onions; cook for 5 minutes, or until onions are semi-transparent and begin to brown.
• Add garlic, stir for about a minute.
• Add 1 1/2 tablespoons flour; cook and mix for about 1 minute.
• Add tomato paste to it, and cook for another minute.
• Gradually add chicken stock, stir to combine, and return to a simmer.
• Remove skillet from the heat. Place carrots and celery in the slow cooker.
• Place roast over the vegetables and pour in any accumulated juices.
• Add rosemary and thyme for flavoring and aroma.
• Pour onion and mushroom mixture over the top of the roast.
• Cover slow cooker with the lid, turn to high heat and cook the roast for about 5-6 hours, or until the meat is fork tender.
• Skim off any fat from the surface and remove the bones.
• Season with salt and black pepper to taste.