Hey busy moms, are you still searching for THE PERFECT pot roast recipe? By perfect, I mean one that’s fork-tender, melts in your mouth, AND gets two thumbs up from your husband and kids. If the answer’s yes, I’ve got a Slow Cooker Beef Pot Roast recipe just for you!
I discovered this recipe a while back on Allrecipes.com and, after reading HUNDREDS of glowing reviews on this pot roast (and, seeing it’s 5 star rating), knew I had to give it a try! I’m not at all exaggerating when I say, wow, this is hands down the best pot roast I’ve ever tasted! It’s perfectly seasoned and the broth and the vegetables cook down to become this rich, hearty sauce that’s full of mushrooms, onions, and carrots – when served over homemade mashed potatoes, it’s pure heaven on a plate!
Because this pot roast does require a little bit of prep work before throwing it in the slow-cooker, I’ve learned that it’s best to cook this dish on the weekend and enjoy the leftovers all during the week (just FYI, this pot roast makes fabulous sandwiches!). This Slow Cooker Beef Pot Roast is the ideal Sunday dinner when you want to prepare a delicious meal for your family, maybe open a bottle of wine, and just enjoy some quality time together.
Comfort food at its absolute best, this Slow Cooker Beef Pot Roast is one fantastic recipe that I can’t wait for you to try (trust me, you’re going to love it!). Enjoy!
Slow Cooker Beef Pot Roast
Makes 8 Servings
1 (3 pound) boneless chuck roast
Salt and Pepper, to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups beef broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
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 ½ tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add beef broth, 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.
With a spoon, skim off any fat from the surface. Season with salt and pepper to taste. Serve over mashed potatoes or rice.
Recipe adapted from Chef John, Allrecipes.com