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Slow Cooker Beef Pot Roast Recipe

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Ingredients

Adjust Servings:
5 pound Pot Roast
2-1/2 cups Chicken Broth
2 tbsp Vegetable Oil
8 oz (slices) Mushrooms
3 medium Carrots
1 (chopped) Onion
2 cloves Garlic Minced
1 tbsp Butter
2-1/2 tbsp Flour
1 tbsp Tomato Paste
2 Celery Stick
1 Spring Onion
2 Fresh Thyme
to taste Salt & Pepper

Nutritional information

777kcal
Calories
57.3g
Fat
7.5g
Carbs
54.5g
Protein
198mg
Cholesterol
539mg
Sodium

Slow Cooker Beef Pot Roast Recipe

  • 1 h 25 m
  • Serves 8
  • Medium

Ingredients

Directions

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For beef lovers, Slow Cooker Beef Pot Roast recipe is specially formulated to exhilarate your weekend. Spoon the beef with few drops of lemon juice for mouthwatering taste

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Steps

1
Done

Season both sides of 1 (5 pound) bone-in beef pot roast with salt and pepper. Coat with 1 tbsp all-purpose flour, or as needed and pat into the meat

2
Done

Heat vegetable oil in a skillet over high flame and roast both sides of beef for 5-6 minutes Remove from heat and set aside

3
Done

Reduce the heat to medium and stir in 8 ounces sliced mushrooms and 1 tbsp butter for about 3-4 minutes

4
Done

Cook 1 medium onion in it for 5 minutes until it becomes translucent. Add 2 cloves garlic and stir for a minute

5
Done

Stir in 1-1/2 tbsp. flour and cook for 1 minute. Pour 1 tbsp tomato paste and cook for another minute

6
Done

Now, add slowly 2 1/2 cups chicken broth stock in it and simmer for some time. Remove skillet from heat

7
Done

Tender carrots and celery in the slow cooker and place roast over the vegetables. Pour any gathered juices and add 1 sprig fresh rosemary rosemary and 2 sprigs fresh thyme

8
Done

Pour onion and mushroom mixture over the top of roast. Cover the slow cooker, cook the roast for 5-6 hours on high heat until meat is tender

9
Done

Remove the bones and season with salt and pepper to taste.

Mary Pena

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