The “I Have No Time to Cook” Slow Cooker Beef Pot Roast

I’m not sure how it happened, or even when it happened exactly, but our daughter’s activities have suddenly taken over our life. I’ve been relegated to Tuesday night wine drinking with a friend because the weekends are now too busy, as is Monday, Wednesday, Thursday and Friday. You know what I speak of right? Like most families you’re probably going through this too. This is why my slow cooker and I are BFF’s right now. I’ve been whipping that baby out religiously since Labour Day Weekend. One of my favourite recipes is this Slow Cooker Beef Pot Roast. It takes very little time to put together in the morning and by the end of the day you have a delicious meal waiting for you.

I also love how the slow cooker allows us to eat in shifts. My children are often home before my husband so they eat first, then they’re off for an activity and my husband will eat. This recipe also provides leftovers. My favourite word in all the world. Leftovers. Great for lunches or heated up again for a meal a couple of days later, this Slow Cooker Beef Pot Roast is sure to be a hit in your home too.

Slow Cooker Beef Pot Roast

2 to 3 lb blade roast
3/4 lb baby carrots (peeled)
3/4 lb parsnips (peeled)
1/2 lb sliced mushrooms
1 medium onion, chopped
2 stalks celery, chopped
3 cloves of garlic, minced
2 tbsp flour
1 tbsp tomato paste
1 cup chicken stock
1 28 oz can San Marzano tomatoes
1 tbsp butter
1 tbsp olive oil

Season beef with salt and pepper, sprinkle with flour and shake off excess. Add olive oil to pan and sear beef on all sides for 2 to 3 minutes a side in a heavy skillet. Set aside. Add butter to pan and then cook mushrooms until they start to release their juices (3-4 minutes). Stir in onion and cook until translucent. Add minced garlic and cook for another minute.

Stir in flour to combine and then add tomato paste and stir to coat well. Slowly add the chicken stock, stirring to combine and scraping up any brown bits from bottom of pan. Bring to a simmer and let thicken slightly before removing from heat. Add San Marzano tomatoes and combine well.

Line bottom of slow cooker with carrots, parsnips, celery. Place roast on top, then place tomato, mushroom and onion mixture over top of that. Cook on low for 6-7 hours or until meat is tender.