- 5 lb. beef roast, bone-in
- salt and pepper to taste
- 1 T. flour, all-purpose, or as needed
- 2 T. vegetable oil
- 8 oz. mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 T. butter
- 1 1/2 T. flour, all-purpose
- 1 T. tomato paste
- 2 1/2 c. chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig rosemary, fresh
- 2 sprigs thyme, fresh
Yes there are so many ways to crock a beef roast, but you will not be sorry when you make this Crock Pot Beef Pot Roast! Searing the meat is key to making this recipe GREAT!
1. Season generously both sides of the roast with salt and pepper.
2. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
3. 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. Remove from the skillet and set aside.
4. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
5. Mix in the onion and cook for another 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
6. Stir in 1 1/2 T. flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
7. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
8. Place carrots and celery in the bottom of the crock pot.
9. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
10. Pour onion and mushroom mixture over the top of the roast.
11. Cover. Cook on High for 5-6 hours, until the meat is fork tender.
12. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Crock Pot Girl