Ingredients
2 Tbsp vegetable oil
salt and pepper to taste
all-purpose flour, as needed
1 “7-bone” beef pot roast (about 5 lb)
8 oz sliced mushrooms
1 onion, chopped
2 garlic cloves, minced
1 Tbsp butter
1½ Tbsp flour
1 Tbsp tomato paste
2½ cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks
a few springs of rosemary and thyme
Directions
Generously season both sides of the roast with salt and pepper then sprinkle flour on both sides to coat and pat down well; shake off excess. Add vegetable oil to a large sauté pan over medium-high heat and sear meat on both sides to a deep brown crust. Remove from pan and set aside then lower heat to medium.
Add mushrooms to the pan with butter. When mushrooms begin to brown, add onion and cook for about five minutes, until onions begin to turn translucent. Add garlic and cook for about a minute then stir in flour, cook for another minute. Add tomato paste and cook for a minute then add stock. When pan comes to a simmer and sauce thickens, turn off heat.
Add celery and carrots to the crockpot then the roast. Add herbs and pour in mushroom mixture. Cover and cook on high for 5-6 hours or on low for 8-10 hours, skimming off fat as needed.
Taste for seasoning then serve over mashed potatoes.