Slow Cooker Beef Pot Roast

This beef pot roast is lovely served with mashed potatoes. The real secret here is making sure you sear the meat before the long, slow braise.

Basic Details:

Prep time:

20 mins

Cook Time:

5 hrs 30 mins

Total Time:

5 hrs 50 mins

Servings:

8

Yield:

220125 Slow Cooker Beef Pot Roast Ddmfs 4x3 85f9412b1c2b4448881410c6910ef612

Ingredients

  • 1 (5 pound) bone-in beef pot roast
  • salt and pepper to taste
  • 2 ½ tablespoons all-purpose flour, divided, or more as needed
  • 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
  • 1 sprig fresh rosemary

    Directions

    1. Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.

      Overhead shot of beef pot roast on a pan sprinkled with flour

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

      Overhead view of a seared beef pot roast in a cast iron skillet

    3. Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.

      Overhead shot of mushrooms and onions being sautéed in a cast iron skillet

    4. Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat.

      Overhead shot of onions, mushrooms, and tomato paste cooking in a pan, being stirred with a wooden spoon

    5. Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.

      Overhead closeup of beef pot roast in a slow cooker with mushrooms and other vegetables

    6. Cover and cook on High for 5 to 6 hours.

    7. Skim off any fat from surface and remove bones. Season with salt and pepper.

      Overhead shot of beef pot roast in a slow cooker after being cooked

    8. Serve hot and enjoy!

      overhead view, looking down at a platter of beef pot roast with carrots, celery, mushrooms and fresh herbs

    Recipe Tip

    Look for a 7-bone beef pot roast.

Nutrition Facts (per serving)

Calories

778

Fat

57g

Carbs

8g

Protein

55g