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
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
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
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
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
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
Cover and cook on High for 5 to 6 hours.
Skim off any fat from surface and remove bones. Season with salt and pepper.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tip
Look for a 7-bone beef pot roast.