Slow Cooker Beef Pot Roast

Slow Cooker Beef Pot Roast

454
Chef John 22218

"The real secret here is making sure you sear the meat before the long, slow braising."
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Ingredients

6 h 50 m servings 777 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 57.3 g
  • 88%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 54.5 g
  • 109%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
  4. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
  5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
  6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
  7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
  8. 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.
  9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Footnotes

  • Serving Suggestion:
  • Serve with mashed potatoes.
  • Cook's Note:
  • Look for a 7-bone beef pot roast.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

454
  1. 645 Ratings

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Most helpful positive review

I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made a...

Most helpful critical review

Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is n...

I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made a...

This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree ...

This is an excellent recipe. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.

I'm a fairly proficient slow cooker user and have made many a pot roast in mine. I have to say this recipe went so far beyond my expectations as to be astounding. The true center of this recipe...

Okay for the most part. "Pot Roast" is not a specific cut of meat, but with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is n...

This was the best recipe i have found so far. I have been trying for so long to make a tender roast and end up with something quite similar to a brick... In this recipe I put the crockpot on low...

Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense flavor. Maybe more should be added toward...

Great dinner and leftovers make a great stew for later on. I make one addition. I add two tablespoons of Sweet Vermouth.

Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a basis for my crockpot pot roast today. The only things I did differently were to use beef brot...