"The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes."
- 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.
- 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.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- 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.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
- Cook’s Notes:
- Look for a 7-bone beef pot roast.
- Revive your leftover pot roast with this easy Beef Ragu recipe submitted by user Betty Soup:
- Cut reserved beef and vegetables into bite-sized pieces. Heat a 24-ounce jar of marinara sauce in a saucepan over medium-high heat. Stir in beef and vegetables. Cook, covered, until heated through, about 15 minutes. Serve over 1 pound of cooked pasta and top with grated Parmesan cheese and fresh basil.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 778 calories;57.3 g fat;7.6 g carbohydrates;54.6 g protein;198 mg cholesterol;602 mg sodium.Full nutrition
Source: Read Full Article