I usually pair this up with mashed potatoes and then make a gravy out of the sauce left in the bottom of pan. The veggies are already in the pot so that part of the job is done. If there are leftover pieces of roast, I’ll take that gravy and mix the meat with some pasta and have dinner for the next day, too. That’s what my mom used to do with ours. She would make certain we didn’t fill up on meat so that she could get two meals out of her roast. It’s really not a bad idea. Check out what they are saying about this recipe over at All Recipes:
“This is an excellent recipe. I didn’t have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.”
You are going to really love walking into the smell of this going after a long day at work.
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: Serve with mashed potatoes.
Thanks again to All Recipes for this classic comfort food recipe.
