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.
Serve with mashed potatoes.
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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)
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)
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)