Categories: Slow Cooker

Ingredients

• 4 lb. boneless beef chuck roast
• 1 tsp salt
• 1 tsp black pepper
• 2 1/2 tbsp. flour
• 2 tbsp. vegetable oil
• 8 oz. sliced fresh mushrooms
• 1 tbsp. butter
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tbsp. tomato paste
• 2 1/2 cups beef broth
• 3 carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary, plus more for garnish

Directions

1. Sprinkle roast with salt and pepper. Pat 1 tbsp. flour into roast, then shake off any excess.

2. Heat oil in a large skillet over medium-high heat until hot. Sear roast 5 minutes per side, then remove from skillet.

3. Reduce heat to medium. Stir in mushrooms and butter; cook until mushrooms begin to brown, about 3 minutes. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in remaining 1 1/2 tbsp. flour; cook, stirring, 1 minute. Add tomato paste and cook, stirring, 1 minute more. Slowly stir in broth and return to a simmer. Remove skillet from heat.

4. Put carrots and celery in a slow cooker. Add roast, any accumulated juices, thyme, and rosemary. Pour mushroom mixture over roast. Cover and cook until roast is fork-tender, 10-12 hours on LOW.

5. Remove roast and vegetables, then skim off any fat from cooking liquid. Reserve half of roast and 1 cup vegetables for Beef Ragu. Serve remaining roast and vegetables topped with cooking liquid and garnished with thyme.

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