Slow Cooker Beef Pot Roast

This beef pot roast is Chef John's recipe for seared beef simmered with vegetables and herbs in a slow cooker until incredibly tender and flavorful.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 778 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons vegetable oil
• 1 ½ tablespoons all-purpose flour
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 medium onion, chopped
• 2 ½ cups chicken broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 stalks celery, cut into chunks
• 8 ounces sliced mushrooms
• 1 (5 pound) bone-in beef pot roast
• 1 tablespoon all-purpose flour, or as needed
• 3 medium carrots, cut into chunks

Recipe Instructions

Step 1

Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.

Step 2

Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside.

Step 3

Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.

Step 4

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 broth while stirring; return to a simmer. Remove the skillet from heat.

Step 5

Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.

Step 6

Cover and cook on High for 5 to 6 hours.

Step 7

Skim off any fat from surface and remove bones. Season with salt and pepper.