Slow Cooker Post Roast
Cook a pot roast so moist and tender that it falls apart with a fork. No knife necessary!
Equipment
- Slow Cooker
Ingredients
- 1 sm to med beef roast (I used outside round, size 0.878 kg)
- salt & pepper to taste
- 1 – 2 tbsp all purpose flour as needed (for coating beef)
- 2 tbsp olive oil
- 8 ounces sliced mushrooms (optional)
- 2 cloves garlic, minced (or 1 tsp of bottled minced garlic)
- 1 tbsp salted butter
- 1 ½ tbsp all-purpose flour
- 1 tsp tomato paste
- 2 ½ cups beef broth
- 3 medium carrots (cut into chunks)
- 3 stalks celery (cut into chunks)
- 1 tbsp cornstarch for thicker gravy (optional)
Instructions
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top and bottom until well coated, and pat it into the meat. Shake off any excess.
- Heat oil in a large skillet over medium-high heat until hot. Sear the roast on all sides for a few minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium-low and stir in mushrooms (if using) and butter; cook for 3-4 minutes. Keep stirring so it doesn’t burn.
- Stir in onion; cook for 3 to 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 in middle of skillet and mix through; cook for another minute.
- Slowly add beef 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.
- 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. (I opened lid halfway through cook time to stir juices.)
- Skim off any fat from the surface and move the meat and veggies to a serving plate. Season with salt and pepper to taste.
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