Warm up to a new year with the ultimate comfort food of our slow cooker pot roast. Slow-cooked to perfection, this dish features a tender and flavorful cut of beef, expertly seared and braised in a savory blend of aromatic herbs and vegetables. Savor the warmth and goodness of the perfect pot roast this winter.
COOK TIME
Total 8 Hr(s) 15 Min(s) | Prep 15 Min(s) | Cook 8 Hr(s) | 6-8 servings
INGREDIENTS
- 1 1/2 Tbsp. olive oil, divided
- 1 (3-4 pound) bone-in beef roast
- 2 tsp. salt
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 8 oz. fresh mushrooms, sliced
- 1 pound carrots, peeled and cut into 1 1/2 inch pieces
- 3 celery stalks, cut into 1 1/2 inch pieces
- 1 tsp. rosemary leaves
- 1 tsp. crushed thyme
- 1 (15 oz.) chili starter seasoned crushed and diced tomatoes
- 1 cup water
- chopped fresh parsley, for garnish
DIRECTIONS
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the beef roast with salt and pepper, and sear for 4-5 minutes on each side. Add beef to the slow cooker.
- Heat the remaining ½ tablespoons olive oil in the same skillet. Add the onion and cook for 2 minutes. Add garlic and cook for 1 minute. Transfer the onion and garlic to the slow cooker.
- Add the mushrooms, carrots, celery, rosemary, thyme, tomatoes, and water to the slow cooker.
- Cook on LOW for 8-10 hours, or on HIGH for 5-6 hours. During the last 30 minutes of cooking add the great northern beans to the slow cooker. Remove the roast, shred the meat, add back to the slow cooker, and mix to combine. Garnish with chopped parsley.
