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Classic Pot Roast | Can't Stay Out of the Kitchen | this fantastic #slowcooker #potroast is perfect for cold, dreary & drab winter days. It's a hearty, comforting & satisfying meal that will warm you up pronto! Every bite is succulent & mouthwatering. #beef #pasta #carrots #companymaindish #roastbeef #RoastBeefDinner

Classic Pot Roast

Teresa Ambra
Classic Pot Roast is perfect for dreary and drab winter nights when you want to warm up with something delicious! This entree includes beef roast, carrots, celery, mushrooms and onions in gravy and served over cooked pasta. Amazing comfort food recipe that's hearty, filling and totally satisfying.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Beef, Main Dish
Cuisine Southern
Servings 8
Calories 384 kcal

Equipment

  • 1 crockpot
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • 1 vegetable peeler if needed
  • measuring cups
  • measuring spoons
  • 1 large stock pot with lid to cook noodles
  • 1 colander
  • 2 small mixing bowls
  • 1 medium sauce pan
  • 1 whisk
  • 1 large serving platter
  • 1 electric knife preferred, or very sharp knife to slice roast

Ingredients
  

  • 1 large onion diced
  • 1 cup baby carrots peeled and sliced ¼ inch thick
  • 2 ribs celery sliced on the diagonal
  • 2 cloves garlic minced
  • 2 lbs. boneless beef chuck roast tied
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2 cups white button mushrooms (I used sliced mushrooms)
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup beef broth
  • 2 tbsp. tomato paste
  • 2 tbsp. extra-virgin olive oil
  • 3 tbsp. UNBLEACHED all-purpose flour
  • 1 lb. Fusili egg noodles dumpling noodles or noodles of your choice
  • 1 tbsp. olive oil to toss with cooked egg noodles

Instructions
 

  • Layer onion, carrots, celery and garlic in a large slow cooker.
  • Scatter mushrooms over top of veggies in crock pot.
  • Rub one teaspoon olive oil all over the roast.
  • Season roast with salt and pepper.
  • Place roast on top of mushrooms and other veggies.
  • Tuck sprigs of thyme and bay leaf around roast.
  • In a small bowl, combine beef broth and tomato paste.
  • Pour mixture over top of roast.
  • Cover slow cooker; cook on high setting for about 4-6 hours.
  • Remove roast from slow cooker and keep warm.
  • Pour liquid with vegetable mixture from the slow cooker into a medium-sized saucepan.
  • Remove and discard thyme sprigs and bay leaf.
  • Bring mixture to a boil.
  • Combine two tablespoons olive oil and flour in a small bowl.
  • Whisk until well blended.
  • Stir flour mixture slowly into liquid in saucepan.
  • Boil, stirring constantly until mixture thickens – about one minute.
  • Meanwhile, cook noodles according to package directions.
  • Drain noodles well in colander and toss with additional olive oil so the noodles don’t stick.
  • Slice roast.
  • Serve with veggies, gravy and cooked egg noodles.

Notes

Recipe adapted from Family Circle Cookbook, "Our Best Recipes," circa 2007.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 384kcalCarbohydrates: 24gProtein: 27gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 95mgSodium: 497mgPotassium: 634mgFiber: 2gSugar: 3gVitamin A: 2360IUVitamin C: 4mgCalcium: 49mgIron: 4mg
Keyword beef, carrots, casserole, main dish, mushrooms, noodles, pasta
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