Servings: 8
Beef pot roast
1 (5 lb.), bone-in
to taste
to taste
All-purpose flour
1 tbsp., or as needed
Vegetable oil
2 tbsp.
Sliced mushrooms
8 oz.
1, medium, chopped
2 cloves, minced
1 tbsp.
All-purpose flour
1 ½ tbsp.
Tomato paste
1 tbsp.
Chicken broth
2 ½ cups
3, medium, cut into chunks
2 stalks, cut into chunks
Fresh rosemary
1 sprig
Fresh thyme
2 sprigs
Slow Cooker Beef with Mushrooms
20 m
6 h 30 m
Ready in:
6 h 50 m
  1. Season the roast with salt and pepper on both sides.
  2. Sprinkle flour all over the meat and pat it into the beef roast shaking off the excess.
  3. Add vegetable oil to a large skillet and heat it over a medium-high heat.
  4. Sear meat for 5 to 6 minutes on each side, remove from the pan, and set aside.
  5. Reduce the heat, add mushrooms and butter, stir well, and cook for 3 to 4 minutes.
  6. Add onions and cook for 5 minutes, stirring, until the onions become translucent. Add garlic and stir for 1 more minute.
  7. Stir in 1 ½ tbsp. of flour and cook for 1 minute. Add tomato paste and cook for 1 more minute.
  8. Add chicken broth, stirring, return to a simmer, and remove the pan from heat.
  9. Take a slow cooker bowl, add a layer of carrots and celery, add the beef roast with all juices, ad season with rosemary and thyme.
  10. Pour the mushrooms sauce over the roast, cover, and cook on high for 5 to 6 hours or until the meat is easily picked with a fork.
  11. Skim off the fat and discard the bones.