Slow Cooker Beef Pot Roast Recipe
Prep: 15 minutes
Cook: 5-6 hours
Yields: 4 servings
Get ready to sink your teeth into the most tender, juicy, and flavorful beef pot roast of your life!
Today, we’re diving into the world of slow-cooked goodness, and trust me, you won’t want to miss this A perfectly cooked beef pot roast is the ultimate comfort food, and I’m about to share the secrets to making it happen.
First things first, you’ll want to season that beautiful piece of meat with some salt and pepper. Don’t be shy, make sure to coat it evenly on both sides. Then, sprinkle some flour on top of the roast and pat it onto the meat. Shake off any excess, you don’t want a floury mess!
Next, heat up some oil in a large skillet over medium-high heat. Sear that roast until it’s well-browned, about 5-6 minutes per side. Remove it from the skillet and set it aside, it’s time to make the magic happen.
Reduce the heat to medium and melt some butter in the skillet. Add sliced mushrooms and cook until they’re tender, about 3-4 minutes. Then, add some chopped onion and cook until it’s translucent and brown, about 5 minutes. Finally, add some minced garlic and cook for another minute, until fragrant.
Now it’s time to add the remaining flour, tomato paste, and chicken broth to the skillet. Stir everything together and bring it to a simmer. Remove the skillet from the heat, it’s time to assemble the slow cooker.
Place some chopped carrots and celery in the slow cooker, followed by the roast and any accumulated juices. Add some fresh thyme and rosemary on top, and pour the onion and mushroom mixture over the roast.
Cover the slow cooker and cook on high for 5-6 hours. When it’s done, skim off any fat from the surface and remove the bones. Season with salt and pepper to taste, and serve hot.
This beef pot roast is perfect served with some creamy mashed potatoes, and it’s sure to become a family favorite. So go ahead, give it a try, and get ready to indulge in the most tender and flavorful beef pot roast of your life!
Printable Recipe
Ingredients
- 1 piece beef roast (about 3-4 pounds)
- Salt to taste
- Pepper to taste
- 1/4 cup flour
- 2 tablespoons oil
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh thyme
- Fresh rosemary
Instructions
- 1. Season the beef roast with salt and pepper, coating it evenly on both sides.
- 2. Sprinkle flour on top of the roast and pat it onto the meat, shaking off any excess.
- 3. Heat oil in a large skillet over medium-high heat and sear the roast until well-browned, about 5-6 minutes per side.
- 4. Remove the roast from the skillet and set it aside.
- 5. Reduce the heat to medium and melt butter in the skillet.
- 6. Add sliced mushrooms and cook until tender, about 3-4 minutes.
- 7. Add chopped onion and cook until translucent and brown, about 5 minutes.
- 8. Add minced garlic and cook for another minute until fragrant.
- 9. Add remaining flour, tomato paste, and chicken broth to the skillet, stirring together and bringing to a simmer.
- 10. Remove the skillet from heat and assemble the slow cooker by placing chopped carrots and celery at the bottom.
- 11. Place the roast and any accumulated juices on top of the vegetables.
- 12. Add fresh thyme and rosemary on top, then pour the onion and mushroom mixture over the roast.
- 13. Cover the slow cooker and cook on high for 5-6 hours.
- 14. When done, skim off any fat from the surface, remove the bones, and season with salt and pepper to taste.
- 15. Serve hot, preferably with creamy mashed potatoes.
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