Montana Slow Cooker Roast

Lonna Weidemann


I've made a lot of roasts as we Montanan's are meat and potato eaters. After adding a little if this and a little of that, this one is perfect and even better the second day.

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20 Min


6 Hr


Slow Cooker Crock Pot


2 1/2 lb
roast -chuck or pot roast
3 Tbsp
all purpose flour
3 Tbsp
veg oil
1 Tbsp
corn starch
1 Tbsp
2 clove
garlic minced
1 pinch
salt and pepper
2 Tbsp
tomato paste
1 c
chicken or beef broth
1 1/2 c
veg broth (i use imagine brand from organic store)
8 slice
fresh mushrooms
2 stalk(s)
celery cut in chunks
1 medium
onion cut into chunks
3 medium
carrots cut up into chunks
2 large
russet potatoes peeled and cubed
1 tsp
1 dash(es)
bay leaf

Directions Step-By-Step

Add 2 Tbs oil to a pan. Sprinkle roast with 2 Tbs flour, one on each side, sprinkle with a pinch of salt, pepper, and then pat on 1 clove fresh garlic on roast as well, then sear. Set roast in slow cooker.
Add 1 Tbs of oil and 1 tbs of butter to same pan. Then add sliced mushrooms, onion and other clove of garlic to pan. Sauté for 5 min. On med. high heat. Then add tomato paste and 1 Tbs flour. Using a flat spatula, pat down paste and mix up, then add broth, continue mixing until blended. Set aside.
Add potatoes, carrots and celery around roast in slow cooker. Then pour broth and mushroom mixture over roast. Add Bay leaf. Sprinkle 1 tsp of pepper and dash of salt on top. Cover and cook for 6 hours on low or longer if you like it falling apart.
When roast is done, take a soup spoon and put liquids from roast in a pan on the stove (you don't need all liquids just the most you can get easily by moving roast and veggies aside. Then in a small bowl, mix 1 Tbs of cornstarch with a few Tbs of the juices until starch is blended. Add to juices and cook on med low until thickened about 10 minutes., stirring frequently. Serve with gravy on top of meat.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American