Slow Cooker Beef Pot Roast with Mushrooms - Plan to Eat

Name: Slow Cooker Beef Pot Roast with Mushrooms - Plan to Eat
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change 1⁄4cupcornstarch 1teaspoonkosher salt 1⁄2teaspoonfreshly ground black pepper 1bigger beef eye round or top round roast, or 2 to 3-pound, (or another type of beef roast, such as chuck)2Tablespoonolive oil 1cupbeef broth/stock 1⁄4cupbalsamic vinegar 2Tablespoonstomato paste 1mediumor 1/2 of a large onion quartered3garlic cloves smashed and peeled1cupdry red wine or additional beef broth (I've used Merlot and Zinfandel)1cupbaby carrots or 4-6 whole carrots, peeled and cut into “fingers”1large sprigfresh rosemary or 1 teaspoon dried rosemary10oz.cremini baby bella, or white button mushrooms, halved or quartered1⁄2cupfrozen peas no need to thaw Save; 1⁄4cupcornstarch 1teaspoonkosher salt 1⁄2teaspoonfreshly ground black pepper 1bigger beef eye round or top round roast, or 2 to 3-pound, (or another type of beef roast, such as chuck)2Tablespoonolive oil 1cupbeef broth/stock 1⁄4cupbalsamic vinegar 2Tablespoonstomato paste 1mediumor 1/2 of a large onion quartered3garlic cloves smashed and peeled1cupdry red wine or additional beef broth (I've used Merlot and Zinfandel)1cupbaby carrots or 4-6 whole carrots, peeled and cut into “fingers”1large sprigfresh rosemary or 1 teaspoon dried rosemary10oz.cremini baby bella, or white button mushrooms, halved or quartered1⁄2cupfrozen peas no need to thaw

app.plantoeat.com

Your recipes

Prep Time: 15

Cook Time: 6

Total: 21

Slow Cooker Beef Pot Roast with Mushrooms - Plan to Eat

Ingredients

Remove All · Remove Spices · Remove Staples

Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change 1⁄4cupcornstarch 1teaspoonkosher salt 1⁄2teaspoonfreshly ground black pepper 1bigger beef eye round or top round roast, or 2 to 3-pound, (or another type of beef roast, such as chuck)2Tablespoonolive oil 1cupbeef broth/stock 1⁄4cupbalsamic vinegar 2Tablespoonstomato paste 1mediumor 1/2 of a large onion quartered3 gramsarlic cloves smashed and peeled1cupdry red wine or additional beef broth (I've used Merlot and Zinfandel)1cupbaby carrots or 4-6 whole carrots, peeled and cut into “fingers”1large sprigfresh rosemary or 1 teaspoon dried rosemary10 ounces.cremini baby bella, or white button mushrooms, halved or quartered1⁄2cupfrozen peas no need to thaw Save1⁄4cupcornstarch 1teaspoonkosher salt 1⁄2teaspoonfreshly ground black pepper 1bigger beef eye round or top round roast, or 2 to 3-pound, (or another type of beef roast, such as chuck)2Tablespoonolive oil 1cupbeef broth/stock 1⁄4cupbalsamic vinegar 2Tablespoonstomato paste 1mediumor 1/2 of a large onion quartered3 gramsarlic cloves smashed and peeled1cupdry red wine or additional beef broth (I've used Merlot and Zinfandel)1cupbaby carrots or 4-6 whole carrots, peeled and cut into “fingers”1large sprigfresh rosemary or 1 teaspoon dried rosemary10 ounces.cremini baby bella, or white button mushrooms, halved or quartered1⁄2cupfrozen peas no need to thaw

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Slow Cooker Directions:Combine the corn starch, salt, and pepper in a shallow dish.Roll the meat around in the cornstarch mixture until it is coated on all sides. Set aside the remaining cornstarch mixture.Heat the olive oil in a pan over medium-high heat.Sear the meat in the pan for 2-3 minutes on each side, until it is nice and browned.While the meat is searing, add the reserved cornstarch mixture, broth, balsamic vinegar, and tomato paste to the slow cooker, and stir to dissolve.Remove the meat from the pan, and put it in the slow cooker. Then add the onions to the pan and saute for 2-3 minutes. Add the garlic and saute for another minute. Transfer to the slow cooker.Reduce the heat to low and pour the wine into the pan. Scrape up any of the brown bits with a wooden spoon, and pour everything into the crockpot.Arrange the carrots and rosemary around the roast.Cook on low for 6-8 hours, or until the meat is cooked through.Add the mushrooms and peas and cook for another 30 minutes.Remove the meat and vegetables from the slow cooker, and slice or shred the meat. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.Instant Pot Directions:Set the Instant Pot to Saute and add the olive oilRemove the meat from the Instant Pot and set it aside on a plate. Then add the onions to the Instant Pot and saute for 2-3 minutes. Add the garlic and saute for another minute.Pour the wine into the Instant Pot. Scrape up any of the brown bits with a wooden spoon, and then return the meat to the Instant Pot and add the rosemary.Lock the lid and cook on High Pressure for 90 minutes. Allow the pressure to release naturally for 15 minutes, then do a quick release to release the remaining pressure.Add the carrots and mushrooms, seal again, and cook on High Pressure for another 5 minutes.Quick release the pressure and stir in the peas and allow them a couple of minutes to heat through.Remove the meat and vegetables from the Instant Pot, and slice or shred the meat. Ladle out or strain the liquid from the crockpot, and serve on the side as a gravy.