Source: Chef John of Allrecipes.com 2015
Ingredients
1 5-pound bone-in beef pot roast
salt and pepper to taste
2 and 1/2 tablespoons all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon tomato paste
2 and 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig of fresh rosemary
2 sprigs fresh thyme
Directions
To make this slow cooker beef pot roast, start by generously seasoning both sides of the pot roast with salt and pepper. Sprinkle flour over the top until well coated, and pat into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium heat until hot. Sear the roast on both sides for 4 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, and stir for about a minute.
Stir in 1 and 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove the skillet from the heat.
Slow Cooking
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour the onion and mushroom mixture over the top of the roast. Cover the slow cooker, turn it to high, and cook the roast for 5-6 hours, until the meat is tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Enjoy!
Also, try:Slow Cooker Beef Tips