This Slow Cooker Beef Pot Roast is the ultimate comfort food, featuring tender beef that practically melts in your mouth, paired with flavorful vegetables and a rich, savory broth.
Total Time:5 hours
Ingredients
1 (5-pound) bone-in beef pot roast
Salt and pepper to taste
2 stalks celery, cut into chunks
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon butter
8 ounces sliced mushrooms
2 ½ tablespoons all-purpose flour, divided
2 tablespoons vegetable oil
3 medium carrots, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 ½ cups chicken broth
Instructions
Sear the Beef: Season the beef roast with salt, pepper, and 1 tablespoon of flour. Heat oil in a skillet and sear the beef on all sides until browned, about 4-5 minutes per side. Transfer to the slow cooker.
Prepare the Vegetables: In the same skillet, melt the butter. Sauté the mushrooms, onion, and garlic for 5 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle the remaining flour. Stir until combined.
Add the Broth: Slowly add the chicken broth, stirring to thicken the sauce. Bring to a simmer, then pour over the beef in the slow cooker.
Slow Cook: Add the carrots, celery, thyme, and rosemary around the beef. Cover and cook on low for 8 hours, or until the beef is fork-tender.
Serve: Remove the herb sprigs and shred or slice the beef. Serve with the vegetables and sauce.
Notes
For a richer flavor, substitute beef broth for chicken broth.
Feel free to add other root vegetables like potatoes or parsnips.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheat leftovers with a little extra broth to keep the beef moist.
