Savory Slow Cooker Beef Pot Roast 🍖🥕

Get ready to savor a hearty, comforting meal that practically cooks itself! This Slow Cooker Beef Pot Roast is perfect for busy days when you want a delicious dinner waiting for you. The rich flavors of tender beef, savory vegetables, and aromatic herbs create a mouthwatering dish that will have everyone gathering around the table.

Serve this pot roast with some crusty bread or over mashed potatoes to soak up the incredible gravy! 🍞🥔

Ingredients

For the roast

• 5 pounds bone-in beef pot roast
• Salt and pepper, to taste
• 1 tablespoon all-purpose flour (for dusting)
• 2 tablespoons vegetable oil

For the flavor base

• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth

For the vegetables

• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks

For the herbs

• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Prepare the Roast: Generously season both sides of the roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

2. Sear the Roast: In a large skillet, heat the vegetable oil over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Once browned, remove the roast from the skillet and set aside.

3. Sauté the Vegetables: Reduce the heat to medium, and add the mushrooms and butter to the skillet. Cook for 3-4 minutes. Stir in the onion and cook for 5 minutes, until they become translucent and begin to brown. Add the minced garlic and stir for about a minute.

4. Make the Gravy: Add 1 1/2 tablespoons of flour to the skillet; cook and stir for about a minute. Mix in the tomato paste and cook for another minute. Slowly add the chicken broth while stirring to combine, then return to a simmer. Remove the skillet from the heat.

5. Layer the Slow Cooker: Place the carrots and celery in the bottom of the slow cooker. Lay the roast on top of the vegetables and pour in any accumulated juices from the skillet. Add the sprigs of rosemary and thyme for that aromatic touch.

6. Combine Everything: Pour the onion and mushroom mixture over the top of the roast. Cover the slow cooker, set it to high, and cook for 5-6 hours, until the meat is fork-tender.

7. Finish Up: Skim off any fat from the surface, remove the bones, and season with salt and pepper to taste.

🍽️ This dish is best enjoyed the next day! The flavors deepen as it sits, making leftovers a delicious treat.

Tips & Tricks

• Meal Prep: You can prepare the vegetables and sauce a day in advance. Just store them in the fridge to save time on cooking day!
• Vegetable Variations: Feel free to add your favorite root vegetables like potatoes or parsnips for additional flavor and texture.
• Leftover Magic: Use leftover pot roast in sandwiches, salads, or tacos!
• Make it Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or diced jalapeños when sautéing the vegetables.

Enjoy a cozy dinner with this delightful pot roast, and watch your family and friends come back for seconds! 🥳