The Best Tender & Easy Slow Cooker Beef Pot Roast
A classic, hearty beef pot roast made tender and flavorful in a slow cooker. The recipe begins by searing a bone-in beef roast to develop a rich, browned crust. A savory gravy base is created in the same skillet by sautéing mushrooms, onions, and garlic, then thickening it with a flour and tomato paste roux and chicken broth. The seared roast, vegetables like carrots and celery, and the gravy mixture are all combined in a slow cooker and cooked for several hours until the beef is fall-apart tender.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking, Searing
- Cuisine: American
Ingredients
- 1 (5 pound) bone-in beef pot roast
- Salt and pepper to taste
- 2 ½ tablespoons all-purpose flour, divided
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 ½ cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Generously season the beef roast on both sides with salt and pepper. Sprinkle the top with 1 tablespoon of flour and pat it onto the meat.
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast for 5 to 6 minutes per side, until well-browned. Remove the roast from the skillet and set it aside.
- Reduce the heat to medium. Melt the butter in the same skillet. Add the mushrooms and cook, stirring, for 3 to 4 minutes until tender.
- Stir in the onion and cook for about 5 minutes, until translucent and browned. Add the garlic and stir for about 1 minute until fragrant.
- Stir in the remaining 1 1/2 tablespoons of flour and cook for 1 minute. Add the tomato paste and cook for another minute.
- Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pan. Bring the mixture back to a simmer, then remove the skillet from the heat.
- Place the carrots and celery in the bottom of a large slow cooker. Place the seared roast on top of the vegetables and pour in any accumulated juices. Add the thyme and rosemary sprigs.
- Pour the onion and mushroom mixture from the skillet over the top of the roast.
- Cover and cook on HIGH for 5 to 6 hours (or on LOW for 8-10 hours) until the meat is very tender.
- Before serving, skim off any fat from the surface of the liquid and remove the bones from the roast. Season with additional salt and pepper to taste.
Notes
- Searing the roast in a skillet before placing it in the slow cooker is a crucial step that adds a deep, rich, caramelized flavor to the final dish.
- Building the gravy base in the same skillet used for the roast incorporates all the flavorful browned bits (fond).
- The long, slow cooking time makes the beef incredibly tender and flavorful.
Find it online: https://cookupjoy.com/slow-cooker-beef-pot-roast/