Ingredients
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1 (5 pound) bone-in beef pot roast
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salt and pepper to taste
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2 ½ tablespoons all-purpose flour, divided, or more as needed
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2 tablespoons vegetable oil
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1 tablespoon butter
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8 ounces sliced mushrooms
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1 medium onion, chopped
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2 cloves garlic, minced
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1 tablespoon tomato paste
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2 ½ cups chicken broth
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3 medium carrots, cut into chunks
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2 stalks celery, cut into chunks
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2 sprigs fresh thyme
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1 sprig fresh rosemary
Directions
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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.
![Overhead shot of beef pot roast on a pan sprinkled with flour]()
Dotdash Meredith Food Studios
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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.
![Overhead view of a seared beef pot roast in a cast iron skillet]()
Dotdash Meredith Food Studios
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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.
![Overhead shot of mushrooms and onions being sautéed in a cast iron skillet]()
Dotdash Meredith Food Studios
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Stir in remaining 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.
![Overhead shot of onions, mushrooms, and tomato paste cooking in a pan, being stirred with a wooden spoon]()
Dotdash Meredith Food Studios
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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.
![Overhead closeup of beef pot roast in a slow cooker with mushrooms and other vegetables]()
Dotdash Meredith Food Studios
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Cover and cook on High for 5 to 6 hours.
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Skim off any fat from surface and remove bones. Season with salt and pepper.
![Overhead shot of beef pot roast in a slow cooker after being cooked]()
Dotdash Meredith Food Studios
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Serve hot and enjoy!
![overhead view, looking down at a platter of beef pot roast with carrots, celery, mushrooms and fresh herbs]()
DOTDASH MEREDITH FOOD STUDIOS
Recipe Tip
Look for a 7-bone beef pot roast.
Nutrition Facts (per serving)
| 778 | Calories |
| 57g | Fat |
| 8g | Carbs |
| 55g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 778 | |
| % Daily Value * | |
| Total Fat 57g | 73% |
| Saturated Fat 23g | 113% |
| Cholesterol 199mg | 66% |
| Sodium 603mg | 26% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 5% |
| Total Sugars 3g | |
| Protein 55g | 109% |
| Vitamin C 4mg | 5% |
| Calcium 39mg | 3% |
| Iron 6mg | 36% |
| Potassium 1109mg | 24% |
* 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.
