Slow Cooker Beef Pot Roast

by 247tasty

My mouth is watering because of this Beef Pot Roast. The beef is meltingly tender with vegetables and potatoes that are smothered in rich gravy. I cannot think of a perfect dinner to serve that is warm, hearty, and deliciously flavorful than this fall apart beef.


1 (5 pounds) 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

How to make Slow Cooker Beef Pot Roast

Step 1: Don’t be shy with the salt and pepper, generously season both sides of the roast.

Step 2: Then, sprinkle some flour on the top of the meat, pat, and shake off any excess flour.

Step 3: In a large skillet, heat the vegetable oil over medium-high heat.

Step 4: Cook both sides of the roast for about 5 to 6 minutes each side until browned. Once the roast is well browned, remove from the skillet and set aside.

Step 5: Decrease the heat to medium and saute the mushrooms and butter. Cook for about 3 to 4 minutes.

Step 6: Add the onion and cook for 5 minutes or until translucent.

Step 7: Stir in the garlic and saute for a minute.

Step 8: Add 1 1/2 tablespoons of flour and cook for a minute.

Step 9: Pour the tomato paste and again cook for another minute.

Step 10: Slowly pour in the chicken stock and stir to combine. Continue to cook until simmer and remover from the heat.

Step 11: Drop the sliced carrots and celery into the slow cooker.

Step 12: Finally, put the roast over the vegetables. Make sure to include any accumulated juice.

Step 13: Sprinkle in some rosemary and thyme.

Step 14: And pour the onion and mushroom mixture on top of the roast.

Step 15: Turn the slow cooker to high and continue cooking the roast for 5 to 6 hours, covered, until the meat is fork-tender.

Step 16: Once done, remove any fat from the surface and strip off the bones. Then, season with salt and pepper to taste.

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