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My review
Slow Cooker Beef Pot Roast
60k
Chef John
"The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes."
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Ingredients
6 h 50 m servings 778Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
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Footnotes
- Cook's Notes:
- 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.
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Reviews
Read all reviews 9681359 Ratings
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Most helpful positive review
3/16/2012
I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made a...
Most helpful critical review
4/16/2012
Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is n...
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3/16/2012
I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made a...
4/15/2012
This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree ...
3/28/2012
This is an excellent recipe. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.
8/28/2012
I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe...
4/16/2012
Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is n...
5/13/2012
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a basis for my crockpot pot roast today. The only things I did differently were to use beef brot...
10/18/2013
I've made this recipe twice, both times its turned out fantastic! Second time I made a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and sea...
4/6/2012
This was the best recipe i have found so far. I have been trying for so long to make a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low...
4/15/2012
Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense flavor. Maybe more should be added toward...