Hello lovelies! Any of you that know me, know how much I love pot roast. It is the greatest most yummiest thing on the planet (not including corn on the cob!) It makes my tongue happy and I enjoy gnawing. So I share with you the recipe that I use for Pot Roast. (Now this is not an original recipe. This was found on the net a long time ago and I have NO clue who created it, or what the site was! SORRY! But I want to thank them.) You all also know that I love me a slow cooker meal. Easy peasy lemon squeezie! Enjoy my lovelies.
Slow Cooker Beef Pot Roast
- 1 (5lb) bone in beef pot roast
- 2 1/2 tbs all purpose flour (set aside 1 tbs)
- Salt and Pepper to taste
- 2 tbs vegetable oil
- 8 oz mushrooms
- 1 tbs butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbs tomato paste
- 2 1/2 cups chicken broth
- 1 cup baby carrots, or 3 medium carrots chunked
- 2 stalks celery, chunked
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet 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.
- 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, stir for about a minute.
- Stir in 1 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 skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Now, keep in mind that anything can be optional on this. Don’t want mushrooms? You don’t need to add them. Don’t have fresh rosemary and thyme? Dried will work, but it won’t taste quite as good (in my opinion anyway.) Just know that you can fiddle with this until YOU are happy with what YOU have created. This is more of a guideline than a rule alright. Make any recipe YOURS. Make it unique to you and it will be enjoyed!