Ingredients:
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as
needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
|
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme
|
Directions:
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. Remove from the skillet and set aside. |
3. | Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. |
4. | Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. |
5. | Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. |
6. | Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. |
7. | Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. |
8. | 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. |
9. | Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste. |
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