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Slow Cooker Beef Pot Roast

Prep time: 15 mins

Cook time: 8 hours

Serve count: 6 to 8


1 1/2 tbsp Olive Oil, divided

1 (3-4 lb) bone-in beef roast

2 tsp salt

1 tsp ground black pepper

1 medium yellow onion, chopped

4 garlic cloves, minced

8 ounces fresh mushrooms, sliced

1 lb carrots, peeled and cut into 1 1/2-inch pieces

3 celery stalks, cut into 1 1/2-inch pieces

1 tsp rosemary leaves 1 tsp crushed thyme

1 can Chili Starter Seasoned Crushed & Diced tomatoes

1 can Great Northern Beans, rinsed and drained

Chopped fresh parsley, for garnished


1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper, and sear for 4-5 minutes on each side. Add the beef to the slow cooker. 

2. Heat the remaining 1/2 tbsp olive oil in the same skillet. Add the onion and cook for 2 minutes. Add the garlic and cook for 1 minute. Transfer the onion and garlic to the slow cooker. 

3. Add the mushrooms, carrots, celery, rosemary, thyme, tomatoes, and water to the slow cooker.

4. Cook on LOW for 8-10 hours, or HIGH for 5-6 hours. During the last 30 minutes of cooking, add the beans to the slow cooker. Remove the roast, shred the meat, add back to the slow cooker, and mix to combine. Garnish with chopped parsley.