Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Slow Cooker Beef Roast with Vegetables

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
330 min
TOTAL TIME
350 min
SERVINGS
8 servings
Dinner U.S.
Slow Cooker Beef Roast with Vegetables
Ingredients
  • 1 (5 pound) bone-in beef pot roast
  • salt and pepper to taste
  • 2 1/2 tablespoons all-purpose flour, divided, or more as needed
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 8 ounces sliced mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 1/2 cups chicken broth
  • 3 medium carrots, cut into chunks
  • 2 stalks celery, cut into chunks
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
Instructions
1
Prepare the roast by generously coating both sides with salt and pepper.
2
Then, sprinkle a generous amount of flour onto the top of the roast, pressing it firmly onto the meat before discarding any excess.
3
Heat a substantial amount of vegetable oil in a large skillet over medium-high heat.
4
Sear the roast until it reaches a deep, rich brown color on both sides, taking approximately 5 to 6 minutes per side.
5
Remove the roast from the skillet and set it aside, allowing the excess oil to settle at the bottom.
6
Reduce the heat to a more moderate level and melt butter in the same skillet.
7
Cook and stir the mushrooms in butter until they become tender, taking around 3 to 4 minutes.
8
Next, stir in the onion and cook until it becomes translucent and develops a rich brown color, approximately 5 minutes.
9
Add garlic to the skillet and stir until it becomes fragrant, taking about 1 minute.
10
Stir in the remaining flour and cook for approximately 1 minute.
11
Add tomato paste to the skillet and cook for another minute.
12
Slowly pour in chicken broth while stirring, returning the mixture to a gentle simmer.
13
Remove the skillet from heat.
14
Place carrots and celery in the slow cooker, followed by the roast.
15
Pour any accumulated juices from the skillet over the top of the roast.
16
Add thyme and rosemary to the slow cooker, followed by the onion and mushroom mixture poured over the roast.
17
Cover the slow cooker and cook on High for 5 to 6 hours, allowing the flavors to meld together.
18
Skim off any excess fat from the surface of the roast and remove the bones.
19
Season with salt and pepper to taste.
20
Serve the roast hot, garnished with fresh herbs if desired.