Slow Cooker Beef Pot Roast

4.7
(1,613)

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.

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Prep Time:
20 mins
Cook Time:
5 hrs 30 mins
Total Time:
5 hrs 50 mins
Servings:
8

Ingredients

  • 1 (5 pound) bone-in beef pot roast

  • salt and pepper to taste

  • 2 ½ tablespoons all-purpose flour, divided, or more as needed

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cover and cook on High for 5 to 6 hours.

  7. Skim off any fat from surface and remove bones. Season with salt and pepper.

    overhead, looking down at a platter of beef pot roast with carrots, celery and mushrooms
    dotdash meredith food studios

Tips

Look for a 7-bone beef pot roast.

Revive your leftover pot roast with this easy Beef Ragu recipe submitted by user Betty Soup:

Cut reserved beef and vegetables into bite-sized pieces. Heat a 24-ounce jar of marinara sauce in a saucepan over medium-high heat. Stir in beef and vegetables. Cook, covered, until heated through, about 15 minutes. Serve over 1 pound of cooked pasta and top with grated Parmesan cheese and fresh basil.

Nutrition Facts (per serving)

778 Calories
57g Fat
8g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 778
% Daily Value *
Total Fat 57g 73%
Saturated Fat 23g 113%
Cholesterol 199mg 66%
Sodium 603mg 26%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 55g
Vitamin C 4mg 21%
Calcium 39mg 3%
Iron 6mg 36%
Potassium 1109mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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