Slow Cooker Herb Roasted Pot Roast
Prep: 15 minutes
Cook: 6 hours
Yields: 4 servings
Ahhhhh beef pot roast, the dish that makes your belly growl and your heart sing!
We’ll start with the beef. Don’t be shy, grab the biggest, showiest one you can find. Rub it with enough salt and pepper to make it blush, then give it a little flour dusting to make it shine.
Now for the stage, a big ol’ skillet. Heat up some oil and butter and lay that beef down. Sear it on both sides until it’s beautifully browned, we’re aiming for a color like the dark side of the moon!
Time to gather the rest of the rockstars. Slice up some mushrooms for earthy goodness, chop an onion for some sweetness, and mince some garlic for that unbeatable aroma. Sauté them all in that same skillet until they’re nice and cozy.
Now for the real magic! Sprinkle in some flour, tomato paste, and chicken broth. Stir it all together, making sure to scrape up all the yummy bits stuck to the pan. It’s like a flavor symphony!
Grab your slow cooker, the perfect stage for this culinary masterpiece. Nestle your roasted beef in there, top it with the mushroom mixture, and add some carrots and celery for a healthy twist.
Close the lid and let the slow cooker work its charm on high for 5-6 hours. The beef will become tender and juicy, and the vegetables will soak up all that delicious flavor.
Once the beef is fork-tender, it’s time for the grand finale. Skim off any fat and remove the bones. Season with more salt and pepper, if needed. You’ve created a masterpiece, savor every bite!
Printable Recipe
Ingredients
- 1 large beef roast
- Salt
- Pepper
- Flour for dusting
- 2 tablespoons oil
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- 1. Season beef generously with salt and pepper, then dust with flour.
- 2. Heat oil and butter in a skillet over medium-high heat. Sear beef on both sides until browned.
- 3. Slice mushrooms, chop onion, and mince garlic. Sauté in the same skillet until softened.
- 4. Sprinkle flour, tomato paste, and chicken broth into the skillet. Stir, scraping up browned bits.
- 5. Transfer seared beef to a slow cooker.
- 6. Add the sautéed mushroom mixture, carrots, and celery to the slow cooker.
- 7. Cook on high for 5-6 hours, or until beef is fork-tender.
- 8. Skim off any excess fat and remove any bones from the beef.
- 9. Season with additional salt and pepper to taste.
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