Slow Cooker Beef Pot Roast

Directions

1. Generously season both sides of the roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5–6 minutes each, until well browned. Remove from the skillet and set aside.
3. Reduce the heat to medium and stir in the mushrooms and butter; cook for 3–4 minutes.
4. Stir in the onion; cook for 5 minutes, until the onions are translucent and begin to brown. Add garlic and stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove the skillet from the heat.
7. Place the carrots and celery in the slow cooker. Place the roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8. Pour the onion and mushroom mixture over the top of the roast. Cover the slow cooker, turn it to high, and cook the roast for 5–6 hours, until the meat is fork-tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper, to taste.