This beef pot roast is lovely served with mashed potatoes. The real secret here is making sure you sear the meat before the long, slow braise.
Ingredients
- bone-in beef pot roast: 1 piece (5 pound)
- salt and pepper: (to taste)
- ½ tablespoons all-purpose flour: 2 piece (divided, or more if needed)
- vegetable oil: 2 Tbsp
- butter: 1 Tbsp
- ounces sliced mushrooms: 8 piece
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- tomato paste: 1 Tbsp
- ½ cups chicken broth: 2 piece
- medium carrots, cut into chunks: 3 piece
- stalks celery, cut into chunks: 2 piece
- sprigs fresh thyme: 2 piece
- sprig fresh rosemary: 1 piece
Metric Conversion
Stages of cooking
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Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess. Dotdash Meredith Food Studios
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Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside. Dotdash Meredith Food Studios
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Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Dotdash Meredith Food Studios
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Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat. Dotdash Meredith Food Studios
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Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast. Dotdash Meredith Food Studios
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Cover and cook on High for 5 to 6 hours.
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Skim off any fat from surface and remove bones. Season with salt and pepper. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
