This pot roast recipe does have quite an extensive ingredient list, so make sure you do the proper shopping before trying to reproduce it. You can alter some things like the herbs and seasonings or even leaving the vegetables out. I, however, STRONGLY recommend that you follow it exactly as it is written in order to get the best results. You won’t be disappointed that you did. I promise. Check out what they are saying about this recipe over at All Recipes:
“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.”
Even if you think you already have the best slow cooker pot roast recipe in your back pocket, give this one a try. You may be surprised.
Ingredients
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon Gold Medal all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon Land O’ Lakes butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups Swanson chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
Instructions
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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Quick Tip: Line the slow cooker for an easy clean up!
Thanks again to All Recipes for this hearty recipe.