CHEF JOHN'S POT ROAST

CHEF JOHN'S POT ROAST image

Categories Beef

Number Of Ingredients 14

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2 tbsp vegetable oil
salt and pepper to taste
AP flour as needed
1 "7-bone" beef pot roast (about 5 pounds)
8 oz sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
1 tbsp butter
1 1/2 tbsp flour
1 tbsp tomato paste
2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks
a few springs of rosemary and thyme

Steps:

Season meat with salt & pepper; sprinkle on flour and "spank" into meat. Shake excess. Sear roast in vegetable oil (med/hi heat) until browned on both sides. Remove roast, reduce to medium heat and add thickly sliced mushrooms with butter and sauté. Once lightly browned add roughly chopped onion. Cook together until translucent. Add chopped garlic & cook another minute. Add the 1 ½ T flour to help thicken gravy. Then add tomato paste and caramelize. Add stock (chicken broth) and return to simmer. Remove from heat. Place carrots and celery in the bottom of the slow cooker. Add meat, herbs, onion/mushroom mixture and "poke" down. High heat for 5-6 hours or until fork tender. Check every couple of hours and poke it down, remove bones, skim fat that rises to the top. Serve over mashed potatoes.