Slow Cooker Beef Pot Roast

Recipe View Generously season both sides of the beef roast with salt and pepper. Sprinkle 1 tablespoon of flour evenly over the top of the roast and pat it gently into the meat. Shake off any excess flour. (5 minutes)

Recipe View Heat the vegetable oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat. Sear the roast on all sides until deeply browned, creating a rich crust. This should take about 5 to 6 minutes per side. Remove the roast from the skillet and set aside. (25 minutes)

Recipe View Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the sliced mushrooms and cook, stirring occasionally, until they are tender and have released their moisture, about 3 to 4 minutes. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and stir until fragrant, about 1 minute. (13 minutes)

Recipe View Stir in the remaining 1 1/2 tablespoons of flour and cook, stirring constantly, for about 1 minute to create a roux. Add the tomato paste and cook for another minute, stirring to combine. Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then remove the skillet from the heat. (5 minutes)

Recipe View Place the carrots and celery chunks in the bottom of the slow cooker. Place the seared roast on top of the vegetables, and pour in any accumulated juices from the resting plate. Add the fresh thyme and rosemary sprigs. Pour the onion and mushroom mixture evenly over the top of the roast. (3 minutes)

Recipe View Cover the slow cooker and cook on High for 5 to 6 hours, or on Low for 7 to 8 hours, or until the beef is fork-tender. (360 minutes)

Recipe View Once the roast is cooked, carefully remove it from the slow cooker and set it aside to rest for 10-15 minutes before shredding or slicing. Skim off any excess fat from the surface of the sauce in the slow cooker. Remove the thyme and rosemary sprigs. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the sauce. Cook on high for 15 minutes until thickened. (20 minutes)

Recipe View Serve the pot roast hot, spooning the flavorful sauce over the meat and vegetables. Excellent served with mashed potatoes, creamy polenta, or crusty bread for soaking up the delicious sauce. Enjoy! (2 minutes)