Slow Cooker Beef Pot Roast

crockpotbeefroast     

Day 3

The slow cooker can do some amazing things …you throw some ingredients in and it slowly creates some tasty dishes. It is going to be a warm day today in Southern California and I love that using my slow cooker keeps the house cool. Today’s recipe is my favorite go-to recipe for pot roast.  So flavorful and tender and it tastes heavenly  on top of mashed potatoes.  My kids love this slow cooker roast and my husband who is not  a fan of beef devours it. Leftovers also make great sandwiches the next day. There is a bit of prep involved but I promise if you try it you won’t be disappointed.


 

Ingredients:
1 4-5 lb beef pot roast (I had 2 roasts 2.5 lb each)
1 tbs. salt
1 tbs. pepper
2 tbs. all purpose flour
3 tbs. vegetable oil
8 oz. white mushrooms sliced
1 medium yellow onion diced
6 cloves garlic, minced
6 carrots cut into 1/2 inch pieces
1 tbs. all purpose flour
2 cups beef broth
2 tbs. tomato paste
2 tbs. Worcestershire sauce
2 fresh sprigs rosemary
4 sprigs fresh thyme

Directions:
Season both sides of roast with salt, pepper, and flour.

Heat vegetable oil in large skillet.

Sear roast over medium-high heat on for 5-6 minutes on each side until well browned.

Add to slow cooker.

beefroast
Reduce heat to medium on skillet and add butter, onions, garlic, and cook until onions are soft.

Add mushrooms and cook for 2-3 minutes more.

Sprinkle vegetable mixture with 1 tbs. all purpose flour.

Add carrots to pan, cook another 2 minutes, and stir well.

Add vegetable mixture to roast in slow cooker.

Add rosemary and thyme sprigs.

slowcookerbeefroast

Mix broth, tomato paste, and Worcestershire sauce.

slowcookerpotroast
Pour over roast and vegetables in slow cooker.

Cook on low for 8-10 hours or on high for 5-6 hours.

Skim off any fat from the surface.

Take out roast and shred.

Place back in slow cooker.

Serve on top of mashed potatoes.

crockpotroast

 

 

Slow Cooker Beef Roast
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Ingredients
  1. 1 4-5 lb beef pot roast (I had 2 roasts 2.5 lb each)
  2. 1 tbs. salt
  3. 1 tbs. pepper
  4. 2 tbs. all purpose flour
  5. 3 tbs. vegetable oil
  6. 8 oz. white mushrooms sliced
  7. 1 medium yellow onion diced
  8. 6 cloves garlic, minced
  9. 6 carrots cut into 1/2 inch pieces
  10. 1 tbs. all purpose flour
  11. 2 cups beef broth
  12. 2 tbs. tomato paste
  13. 2 tbs. Worcestershire sauce
  14. 2 fresh sprigs rosemary
  15. 4 sprigs fresh thyme
Instructions
  1. Season both sides of roast with salt, pepper, and flour.
  2. Heat vegetable oil in large skillet.
  3. Sear roast over medium-high heat on for 5-6 minutes on each side until well browned.
  4. Add to slow cooker.
  5. Reduce heat to medium on skillet and add butter, onions, garlic, and cook until onions are soft.
  6. Add mushrooms and cook for 2-3 minutes more.
  7. Sprinkle vegetable mixture with 1 tbs. all purpose flour.
  8. Add carrots to pan, cook another 2 minutes, and stir well.
  9. Add vegetable mixture to roast in slow cooker.
  10. Add rosemary and thyme sprigs.
  11. Mix broth, tomato paste, and Worcestershire sauce.
  12. Pour over roast and vegetables in slow cooker.
  13. Cook on low for 8-10 hours or on high for 5-6 hours.Skim off any fat from the surface.
  14. Take out roast and shred.
  15. Place back in slow cooker.
  16. Serve on top of mashed potatoes.
Notes
  1. Use 6 quart slow cooker.
The Slow Cooking Housewife http://www.theslowcookinghousewife.com/