Slow cooker tender beef pot roast

    6 hours 50 min

    Impossibly tender beef pot roast with carrots, mushrooms and onions. It's easy in the slow cooker. The key is searing the meat first. Serve with mashed potatoes.

    91 people made this

    Serves: 8 

    • 2.25kg bone-in beef joint
    • salt and pepper to taste
    • 1 tablespoon plain flour, or as needed
    • 2 tablespoons vegetable oil
    • 225g sliced mushrooms
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon butter
    • 1 1/2 tablespoons plain flour
    • 1 tablespoon tomato puree
    • 600ml chicken stock
    • 3 medium carrots, cut into chunks
    • 2 stalks celery, cut into chunks
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme

    Prep:20min  ›  Cook:6hr30min  ›  Ready in:6hr50min 

    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 pan over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the pan 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 have softened and begin to brown. Add garlic, stir for about a minute.
    5. Stir in 1 1/2 tablespoons flour; cook and stir for another minute. Add tomato puree and cook for another minute.
    6. Slowly add chicken stock; stir to combine and return to a simmer. Remove pan 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 tender.
    9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

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    Reviews in English (983)


    I loved this. I followed it to a tee with the exception of using a boneless 2 pound roast (I'm a one person family). I used the other ingredients at their original volumes though and it made an absolutely awesome mushroom gravy. I served it over egg noodles. The leftovers were even better! The house smelled amazing while it cooked. True comfort food and a keeper recipe. Thanks, Chef John!  -  16 Mar 2012  (Review from Allrecipes US | Canada)


    This is almost identical to the recipe I have used to cook pot roast for quite some time except I do mine in the same Dutch Oven I use to sear the roast and then put into the oven at 250 degree for 4 hours or even longer. I do have 2 quibbles with his recipe however: 1) I normally use a 50/50 ratio of beef broth & dry red wine and 2) In those circumstances dried herbs will work at least as well and be far less expensive.  -  15 Apr 2012  (Review from Allrecipes US | Canada)


    This is an excellent recipe. I didn't have time to brown the meat ahead of time, so I just put everything in the slow cooker for 10 hours and it tasted fabulous. Will definitely make again.  -  28 Mar 2012  (Review from Allrecipes US | Canada)