For a cool summer beverage, sweetened and iced black tea and lemonade are combined.
| Prep Time: | 20 mins |
| Cook Time: | 5 hrs 30 mins |
| Total Time: | 5 hrs 50 mins |
| Servings: | 8 |
Ingredients
- 1 (5 pound) bone-in beef pot roast
- salt and pepper to taste
- 2 ½ tablespoons all-purpose flour, divided, or more as needed
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 ½ cups chicken broth
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Generously season both sides of roast with salt and pepper. Sprinkle top of roast with 1 tablespoon flour and pat onto meat. Shake off excess.
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- Heat vegetable oil in a large skillet over medium-high heat. Sear roast until well-browned, 5 to 6 minutes per side. Remove roast from the skillet and set aside.
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- Reduce heat to medium. Melt butter in the skillet; cook and stir mushrooms in butter until tender, 3 to 4 minutes. Stir in onion; cook until onions are translucent and brown, about 5 minutes. Add garlic; stir until fragrant, about 1 minute.
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- Stir in remaining 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste and cook for another minute. Slowly add chicken broth while stirring; return to a simmer. Remove the skillet from heat.
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- Place carrots and celery in the slow cooker. Place roast over vegetables and pour in any accumulated juices. Add thyme and rosemary. Pour onion and mushroom mixture over the top of roast.
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- Cover and cook on High for 5 to 6 hours.
- Skim off any fat from surface and remove bones. Season with salt and pepper.
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- Serve hot and enjoy!
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- Look for a 7-bone beef pot roast.
Nutrition Facts
| Calories | 778 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 199 mg |
| Dietary Fiber | 2 g |
| Protein | 55 g |
| Saturated Fat | 23 g |
| Sodium | 603 mg |
| Sugars | 3 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made a ton of Chef John recipes and usually love them all. I make this just as written and it was pretty good but was a little bland for my taste. If I made it again I would definitely add some chopped potatoes to it. Also, every reheated bowl that I’ve made, I add some *black pepper and cayenne* and I think it brings the dish to 5 stars. Next time I make this, I’ll add both to the chicken broth mixture on the front side.
This was absolutely delicious. I used a 3 pound boneless chuck roast. I also added a few quartered potatoes and I didn’t have any tomato paste on hand, so I used 3 tbsp of pureed tomato. The thyme and rosemary were subtle and awesome and the roast was fork tender. Another good thing about this recipe is that I had almost all the ingredients at home and everything was reasonably priced. I have plenty of leftovers for tomorrow and I’m looking forward to them.
Absolutely wonderful. Braising the meat is key. Made this dish with what I had available at the time: vegetable broth, onions, yellow potatoes, dry thyme leaves and dry rosemary leaves, sea salt, pepper. Braising the meat as described is the key to a tender, tasty roast. Put yellow potatoes, halved in the bottom of the crock pot. Really enjoying this meal.
My husband and I can not get enough of this roast recipe! The flavors are fantastic! We subbed in beef broth instead of chicken, added extra celery (one extra stalk), dashed in extra thyme and rosemary (5/6 shakes from lid sifter). This is a keeper!
Made as directed using 2 1/2 lb boneless chuck roast with same amounts of other ingredients. Nice amount of gravy this way. Added Lots of fresh mushrooms, onions, and many more carrots. Used 1/2 T of dry thyme, and tsp of dry rosemary( instead of fresh).I didn’t have potatoes but will def add next time. Delish
It was absolutely delicious.
Easy and delicious
Honestly, this was disappointing. I chose this Pot Roast recipe because it was Chef Johns – his recipes are typically spot on. The major problem was that it was pretty blah, it needed a lot more seasoning and I made it EXACTLY as written. I will make it again, but will add more seasonings – maybe red wine or Worcester sauce. Also, next time I won’t put the carrots and celery under the beef – my meat was thicker than in Chef Johns video and I think it needed to have more contact with the chicken broth, onions etc. I don’t think the mushrooms added anything. On the plus side, I learned that the carrots were perfectly cooked after 4 hours.
Just added some peas and corn
perfect! Had to do it slow cooking in a cast iron pot in the oven ( my crockpot broke down) but followed the exact recipe, and was so good!
I thought I’d left a review YEARS ago. I have followed this recipe for about over a decade now & my husband swears it’s the best, over his mother’s, grandmother’s & neighbors! I’ve tried it with & without beef broth & honestly the chicken broth is better. I’ve added herbs at the beginning & at the end, the same with little potatoes, and now I just throw it all in in the beginning. I taste the herbs just fine & the little potatoes are cooked wonderfully, absorbing ask the yummy flavors! I’ve used a 7-bone roast & a regular chuck roast since it’s getting harder to find the center cut (7-bone) kind. They’re both delicious, but I really do prefer the bone-in. I like to think of the added goodness the bone offers the broth. I love spices so I always add in so much more bc that’s just how I am. Sometimes, if I have it, I’ll add a little red wine right after sautéing the tomatoe paste in the middle & it helps it mix all together. You can not go wrong with this recipe guys! Add what you will, take out what you don’t like. This is hands down the BEST slow cooker pot recipe out there! I bought an instant pot & I have a Dutch oven, I’ve made pot roast in both & still prefer the old slow cooker. In the past I’ve made a cornstarch slurry to thicken the sauce but my husband prefers me not to because he loves soaking it all up with soft rolls. Way to go Chef John, for always showing us the ART of cooking well! ♡♡
Perfect recipe, every time!
Sooooo good! Followed the exact recipe and it turned out great! It’s an easy slow cooker recipe.
l loved it and so did my wife. My first roast. l will make it again. So good.
O…M….G I followed this exact recipe, but I used moose meat. This is now a staple in my house and I get asked, when I’m making this next.
Amazing! To “taste” the fresh herbs, I added more halfway through cooking. While I cooked for 6 hours, next time, will cook for 8+. Loved this recipe and will absolutely make again!! Thanks for another winner Chef John!
Yum! Yum! Yum! I love Chef John recipes and this one did not disappoint. I’ve made this recipe a few times now and everyone in my family loves it! Thanks Chef John!
Recipe was great and the roast beef tasted wonderful. I made it just the way it was and I wouldn’t change anything.
Used a 3.5 lb grass-fed chuck roast, didn’t have celery so added potatoes instead, turned out wonderfully!
I made this for Thanksgiving and the only thing I changed was the chicken broth for bone broth. This was a real hit with the family, my niece who is all about the turkey, said the roast was the best thing although everything else came out delicious as well. This will be my go to recipe for a roast from now on. It was so so good!
I love a good pot roast so I am constantly searching for the holy grail recipe for one. This one is IT! I made it two weeks ago and it was A M A Z I N G. I did do two things different. I added a can of beef consume’ along with the chicken stock and I omitted the fresh herbs, simply because I forgot to get them at the market. As my luck would have it, my crock pot stopped working an hour into my cook. I placed everything into my Dutch oven and baked it low and slow. 250 degrees for about five hours. The extra consume’ that I added turned into a delicious gravy that was served over some mashed red potatoes. I am having dinner guests tonight and guess what is on the menu? Yep and I can not wait! Enjoy everyone!