Slow Cooker Rosemary Roast Beef

    (1143)
    6 hours 50 minutes

    This bone in beef roast is browned in oil then slow cooked for 6 hours with mushrooms, garlic, tomato paste, chicken stock, carrots, celery rosemary and thyme.


    604 people made this

    Ingredients
    Serves: 8 

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

    Directions
    Preparation:20min  ›  Cook:6hours30min  ›  Ready in:6hours50min 

    1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated then pat it into the meat. Shake off any excess. Heat vegetable oil in a large frying pan over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the frypan and set aside. Reduce the heat to medium then stir in mushrooms and butter; cook for 3-4 minutes.
    2. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour then cook and stir for about 1 minute. Add tomato paste then cook for another minute.
    3. Slowly add chicken stock, stir to combine then return to a simmer. Remove frypan from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables then pour in any accumulated juices. Add rosemary and thyme.
    4. 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 fork tender. Skim off any fat from the surface then remove bones. Season with salt and pepper to taste.

    Serving Suggestion

    Serve with mashed potatoes.

    Chef John

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    Reviews and Ratings
    Global Ratings:
    (1143)

    Reviews in English (828)

    by
    977

    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 USA and Canada)

    by
    707

    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 USA and Canada)

    by
    503

    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 USA and Canada)

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