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Slow Cooker Beef Pot Roast
Slow Cooker Beef Pot Roast
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Prep Time:
20 minutes
Cook Time:
330 minutes
Total Time:
350 minutes
Chef John's mouthwatering beef pot roast: seared beef slow-cooked with veggies and herbs for ultimate tenderness and flavor.
Ingredients:
  • 1 (5 pound) bone-in beef pot roast
  • 2.5 tablespoons all-purpose flour, divided, or more as needed
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2.5 cups chicken broth
  • 3 medium carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
Instructions:
  • Season both sides of the roast liberally with salt and pepper. Dust the top of the roast with 1 tablespoon of flour and press gently to coat the meat evenly, then shake off any excess flour.
  • In a large skillet over medium-high heat, heat vegetable oil until shimmering. Sear roast until golden brown on each side, about 5 to 6 minutes per side. Transfer roast to a plate and set aside.
  • Lower the heat to medium. Melt butter in the skillet, then cook and stir mushrooms until tender, for 3 to 4 minutes. Next, add onion and cook until translucent and browned, about 5 minutes. Finally, add garlic and stir until fragrant, around 1 minute. Enjoy!
  • Incorporate the remaining 1 1/2 tablespoons of flour, cooking and stirring for about 1 minute. Introduce the tomato paste and cook for an additional minute. Gradually pour in the chicken broth while continuously stirring until it reaches a simmer. Remove the skillet from the heat.
  • Layer the carrots and celery in the slow cooker. Gently set the roast on top of the vegetables, including any juices. Sprinkle thyme and rosemary over the roast. Finish by drizzling the onion and mushroom mixture over the roast.
  • Cook on High for 5 to 6 hours with a cover on.
  • Remove any excess fat and bones before generously seasoning with salt and pepper.
  • Serve piping hot and savor every bite!

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