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A classic, comforting beef pot roast made incredibly tender in a slow cooker. The meat is seared first and combined with a rich mushroom and onion gravy for deep, savory flavor.
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Season the roast with salt, pepper, and flour, then sear in a hot skillet until browned. → Sauté mushrooms, onions, and garlic in the skillet; add flour, tomato paste, and chicken broth to make a gravy. → Layer celery and carrots in a slow cooker, top with the seared roast, herbs, and the prepared gravy. → Cook on High for 5-6 hours until fork-tender, skim off excess fat, and serve over mashed potatoes.
Season the roast with salt, pepper, and flour, then sear in a hot skillet until browned. → Sauté mushrooms, onions, and garlic in the skillet; add flour, tomato paste, and chicken broth to make a gravy. → Layer celery and carrots in a slow cooker, top with the seared roast, herbs, and the prepared gravy. → Cook on High for 5-6 hours until fork-tender, skim off excess fat, and serve over mashed potatoes.
A classic, comforting beef pot roast made incredibly tender in a slow cooker. The meat is seared first and combined with a rich mushroom and onion gravy for deep, savory flavor.
Season both sides of the 7-bone chuck roast very generously with salt and pepper.
Coat both sides of the meat with white flour, patting it in well, and shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on both sides until a dark, rich brown crust forms.
Remove the meat to a plate. Lower the heat to medium and add sliced mushrooms and butter to the same skillet.
Sauté the mushrooms for 3-4 minutes, then add the chopped onion and cook for another 5 minutes until translucent and browned at the edges.
Searing the meat first is vital for flavor and color; do not skip this step.
Chef John recommends chicken broth over beef broth for a lighter, more balanced flavor profile that lets the beef shine.
Regularly skim the fat from the top of the slow cooker to prevent the gravy from becoming too greasy.
Wait until the meat is 'fork-tender' before serving; this ensures the connective tissue has fully broken down.
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