Pot Roast – The Long Way ’round

This is just a tricky way to say it takes a slow cooker to make the most incredible meal ever. Don made this and I was actually licking the plate for the gravy. OMG! This is soooo good.

• 1 – 5# bone in pot roast
• salt and pepper to taste
• 1 tbsp. flour (if needed)
• 2 tbsp. vegetable oil
• 8 oz. sliced mushrooms
• 1 small onion, chopped
• 2 minced cloves of garlic
• 1 tbsp. butter
• 1 1/2 tbsp. flour
• 1 tbsp. tomato paste
• 4 cups beef broth
• 3 carrots, cut in chunks
• 2 stalks celery, ribs peeled, cut in chunks
• 1 1/2 tsp. Italian seasoning
• 2 sprigs Thyme
• 6 baby potatoes, cut in half

Now it begins:

Season both sides of the roast with salt and pepper. Sprinkle flour over the top until coated, and pat it into the meat. Shake off excess.

Heat oil in a large skillet over medium heat until hot.

Sear the roast on both sides (5 minutes each) until well browned. Remove from skillet and set aside.

Reduce heat and stir in the mushrooms, cooking for about 4 minutes. Stir in the onion and cook for 5 minutes until they begin to brown. Add the garlic and stir for about 60 seconds.

Add the 1  1/2 tbsp. flour, stirring to combine, add the tomato paste and return the heat to simmer. Remove from the heat.

Put the celery, baby potatoes and carrots in the slow cooker. Place the roast over the vegetables and pour in any juices. Add the Italian seasoning and thyme.

Pour the onion and mushroom mixture over the roast. Cover the slow cooker, turning the temperature to high and cook until fork tender (5-6 hours).

Skim any fat from the surface and remove the bones.

A glass of wine (red, perhaps?) and if you wish, a chilled salad.