Slow Cooker Beef Pot Roast

By Lori

8 Person

410 Minutes

0 Calories

Impossibly tender beef pot roast with carrots, mushrooms, and onions. It's easy in the slow cooker. The key is searing the meat first. Fall apart, tender roast beef slows cooked and smothered in a delicious gravy with potatoes and carrots. A warm and hearty dinner recipe… this Pot Roast is a perfect weeknight or weekend meal you can prepare with minimum effort.

Ingredients

2 sprigs fresh thyme
1 sprig fresh rosemary
2 stalks celery, cut into chunks
3 medium carrots, cut into chunks
2 1/2 cups chicken broth
1 tbsp. tomato paste
1 1/2 tbsp. all-purpose flour
1 tbsp. butter
2 cloves garlic, minced
1 medium onion, chopped
8 oz. sliced mushrooms
2 tbsp. vegetable oil
1 tbsp. all-purpose flour
pepper
salt
5 pounds bone-in beef pot roast

Method

01

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.
02

Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
03

Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
04

Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
05

Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
06

Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
07

Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
08

Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
09

Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Related Tags

Christmas Main Dish Recipes

Slow Cooker Beef Pot Roast

4.4

( By Lori )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 390 Mins
Total Time 410 Mins

02 Ingredients

2 sprigs fresh thyme

1 sprig fresh rosemary

2 stalks celery, cut into chunks

3 medium carrots, cut into chunks

2 1/2 cups chicken broth

1 tbsp. tomato paste

1 1/2 tbsp. all-purpose flour

1 tbsp. butter

2 cloves garlic, minced

1 medium onion, chopped

8 oz. sliced mushrooms

2 tbsp. vegetable oil

1 tbsp. all-purpose flour

pepper

salt

5 pounds bone-in beef pot roast

03 Method

Step 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.

Step 2

Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

Step 3

Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

Step 4

Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

Step 5

Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

Step 6

Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

Step 7

Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

Step 8

Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.

Step 9

Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

04 Author