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Categories:
beef flour kosher salt pepper garlic thyme oregano carrots potatoes sweet onions celery mushrooms beef broth
Viewed: 12 - Published at: 6 years agoIngredients
- 3 lb beef pot roast
- 1/2 cup flour
- 2 tsp Kosher salt
- 1/4 tsp pepper
- 1 1/4 tbsp minced garlic
- 1 tsp fresh thyme
- 1/2 tsp dried oregano
- 4 Carrots
- 3 potatoes, quartered
- 2 sweet onions, sliced
- 3 stick celery
- 8 oz mushrooms, whole and washed
- 1 1/4 cup beef broth
Method
- Coat roast with flour, salt, pepper, thyme, oregano, & garlic.
- Sear outside of roast in skillet (optional) by placing some oil in the skillet and browning all sides using tongs.
- Don't forget about the ends!
- Place potatoes in crock.
- Place roast and scrape all drippings from skillet in to crock.
- Filter mushrooms in spare spaces in crock.
- Add carrots, celery, & onions (in that order) to crock.
- Pour broth over it all.
- Add more if the pot gets dry while cooking.
- Cover and cook on low for 10-12 hours for the best results, or on high for 6-8 hours if you're in a rush.
