Description
A crockpot meal meal loaded with juicy beef, carrots, potatoes, mushrooms, and a delicious homemade gravy.
Ingredients
Scale
- 2 Tbsp vegetable oil
- 2 1/2 pounds chuck roast
- 2 Tbsp flour
- Kosher salt
- Black pepper
- 2 Tbsp butter
- 1 small onion, diced
- 8 oz mushrooms, quartered
- 2 garlic cloves, minced
- 2 Tbsp tomato paste
- 2 cups beef broth
- 2 celery stalks, sliced
- 3 medium carrots, peeled and cut into chunks
- 3 medium russet potatoes, peeled and cut into 1 inch cubes
- 1 bay leaf
Instructions
- Heat a pan over medium high heat. Pat the 2 Tbsp of flour on the roast and season the roast generously with kosher salt and pepper (about a teaspoon). Add the oil into the pan and swirl around. Add the roast to the pan and sear on both sides (about 5-7 minutes on each side). Place the roast to the slow cooker.
- Add the butter into the pan and let it melt. Add in the onions and mushrooms. Saute for 4 minutes. Stir in the garlic and tomato paste. Transfer to the slow cooker.
- Pour the broth into the slow cooker. Add in the celery, carrots, potatoes and bay leaf. Sprinkle a little salt and pepper over the potatoes.
- Cover and cook on low for 6-8 hours, or until beef is tender.
- Serve roast and potatoes with the gravy on top.
Notes
I did the sautéing steps directly inside my slow cooker since it has a stove top setting.
- Category: Beef
- Method: Slow Cooker