Description

Ever craved a hearty, melt-in-your-mouth roast that’s easy to prepare? Slow Cooker Beef Pot Roast is a classic comfort food, featuring a tender bone-in beef roast, savory vegetables, and aromatic herbs, all simmered to perfection in a slow cooker.

Ingredients

Scale

Slow Cooker Beef Pot Roast uses pantry staples and fresh vegetables to create its signature flavor and texture. Here’s what you’ll need for 8 servings:

1 (5 pound) bone-in beef pot roast: The star ingredient for rich, tender meat.
Salt and pepper to taste: Enhances the beef’s flavor.
2 ½ tablespoons all-purpose flour, divided: Helps brown the roast and thicken the sauce.
2 tablespoons vegetable oil: For searing the roast.
1 tablespoon butter: Adds richness to the vegetable sauté.
8 ounces sliced mushrooms: Contribute umami and texture.
1 medium onion, chopped: Adds sweetness and depth.
2 cloves garlic, minced: Boosts savory flavor.
1 tablespoon tomato paste: Intensifies the sauce’s richness.
2 ½ cups chicken broth: Forms the savory cooking liquid.
3 medium carrots, cut into chunks: Add sweetness and heartiness.
2 stalks celery, cut into chunks: Contribute savory depth.
2 sprigs fresh thyme: Add earthy, aromatic flavor.
1 sprig fresh rosemary: Provides a piney, herbal note.

Why These Ingredients Matter

Bone-in Beef Roast: The bone adds flavor and keeps the meat juicy during long cooking.
Vegetables: Mushrooms, onions, carrots, and celery create a hearty, flavorful base.
Herbs: Thyme and rosemary infuse the dish with aromatic depth.
Tomato Paste and Broth: Build a rich, savory sauce that complements the beef.

Substitutions and Variations

Beef Roast: Use chuck roast or boneless roast if preferred, adjusting cooking time slightly.
Mushrooms: Swap with cremini, shiitake, or omit for a simpler flavor.
Chicken Broth: Substitute with beef broth for a deeper flavor or vegetable broth for a lighter option.
Vegan Option: Use a plant-based roast (e.g., seitan), vegetable broth, and vegan butter.
Gluten-Free: Use gluten-free flour and ensure broth is gluten-free.
Spicy Pot Roast: Add ½ teaspoon red pepper flakes or 1 tablespoon hot sauce to the sauce.
Root Vegetable Twist: Add parsnips or turnips alongside carrots for extra variety.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 5-pound bone-in beef pot roast, salt, pepper, 2 ½ tablespoons all-purpose flour, 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, and 1 sprig fresh rosemary.
Generously season both sides of the roast with salt and pepper. Sprinkle 1 tablespoon flour on top and pat it in, shaking off excess.

Tip: Pat the roast dry before seasoning to ensure a good sear.

Step 2: Sear the Roast

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
Sear the roast until well-browned, 5-6 minutes per side.
Remove the roast from the skillet and set aside.

Tip: Don’t rush the searing; a deep brown crust adds flavor to the dish.

Step 3: Sauté the Vegetables

Reduce heat to medium and melt 1 tablespoon butter in the same skillet.
Add 8 ounces sliced mushrooms and cook, stirring, until tender, 3-4 minutes.
Stir in 1 chopped onion and cook until translucent and slightly browned, about 5 minutes.
Add 2 cloves minced garlic and cook until fragrant, about 1 minute.

Tip: Cook mushrooms until they release their juices for maximum flavor.

Step 4: Build the Sauce

Stir in the remaining 1 ½ tablespoons flour and cook for 1 minute.
Add 1 tablespoon tomato paste and cook for another minute.
Slowly add 2 ½ cups chicken broth, stirring constantly, and bring to a simmer.
Remove the skillet from heat.

Tip: Stir continuously when adding broth to avoid lumps in the sauce.

Step 5: Assemble in the Slow Cooker

Place 3 medium carrots (chunked) and 2 stalks celery (chunked) in the bottom of the slow cooker.
Place the seared roast over the vegetables, pouring any accumulated juices from the roast into the slow cooker.
Add 2 sprigs fresh thyme and 1 sprig fresh rosemary.
Pour the onion and mushroom mixture over the roast.

Tip: Arrange vegetables evenly to ensure they cook uniformly.

Step 6: Cook and Serve

Cover and cook on High for 5-6 hours, until the beef is tender and easily pulls apart.
Skim any fat from the surface and remove the bones from the roast.
Season with additional salt and pepper to taste.
Serve hot with the vegetables and sauce, optionally over mashed potatoes or rice.

Tip: Check the roast at 5 hours; if tender, it’s ready, but thicker cuts may need the full 6 hours.