Slow Cooker Beef Pot Roast

Slow Cooker Beef Pot Roast might be just the main course you are searching for. This recipe makes 8 servings with 475 calories, 64g of protein, and 20g of fat each. For $3.47 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires butter, flour, flour, and tomato paste. From preparation to the plate, this recipe takes roughly 6 hours and 50 minutes. 2283 people were glad they tried this recipe. With a spoonacular score of 97%, this dish is spectacular. Similar recipes include Slow Cooker Beef Pot Roast, Slow-Cooker Beef Pot Roast, and Slow-Cooker Hungarian Beef Pot Roast.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 390 minutes

 

Ingredients:

1 tablespoon butter

3 medium carrots, cut into chunks

2 stalks celery, cut into chunks

2 1/2 cups chicken broth

1 tablespoon all-purpose flour, or as needed

1 1/2 tablespoons all-purpose flour

1 sprig fresh rosemary

2 sprigs fresh thyme

2 cloves garlic, minced

8 ounces sliced mushrooms

1 medium onion, chopped

1 (5 pound) bone-in beef pot roast

salt and pepper to taste

1 tablespoon tomato paste

2 tablespoons vegetable oil

Equipment:

frying pan

slow cooker

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. 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.

2. 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.

3. Remove from the skillet and set aside.

4. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

5. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown.

6. Add garlic, stir for about a minute.

7. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute.

8. Add tomato paste, and cook for another minute.

9. Slowly add chicken stock, stir to combine, and return to a simmer.

10. Remove skillet from the heat.

11. Place carrots and celery in the slow cooker.

12. Place roast over the vegetables and pour in any accumulated juices.

13. Add rosemary and thyme.

14. 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.

15. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.


Nutrition Information:

Quickview
474k Calories
64g Protein
19g Total Fat
7g Carbs
46% Health Score
Limit These
Calories
474k
24%

Fat
19g
30%

  Saturated Fat
9g
57%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
188mg
63%

Sodium
726mg
32%

Get Enough Of These
Protein
64g
129%

Zinc
15mg
106%

Selenium
73µg
105%

Vitamin B12
6µg
100%

Vitamin B3
16mg
83%

Vitamin A
3954IU
79%

Vitamin B6
1mg
75%

Phosphorus
624mg
62%

Vitamin B2
0.64mg
38%

Potassium
1237mg
35%

Iron
6mg
35%

Vitamin B5
2mg
24%

Copper
0.4mg
20%

Vitamin B1
0.29mg
19%

Magnesium
75mg
19%

Folate
56µg
14%

Vitamin C
9mg
12%

Vitamin K
10µg
10%

Manganese
0.19mg
9%

Vitamin E
1mg
8%

Calcium
66mg
7%

Fiber
1g
6%

Vitamin D
0.37µg
2%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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