Slow Cooker Beef Pot Roast

First step, choose a better cut of meat. Start by choosing a boneless chuck roll, cut from the front shoulder of the steer. Don't cube the meat before searing. Once the steaks have been seared and rested, I cut them into relatively large pieces. 1 1/2 to 2 inches may seem big, but it helps the meat stay more moist and juicy (and by the time we're done with it you'll be able to cut it with a spoon anyway).
I found that about 2 tablespoons of flour for 5 cups of starting liquid was about all my stew could handle before flavor started taking a hit.
The vegetables, sauté them first in the same pot that Is used to brown the beef.
A good wine, sherry, or vermouth really does add a dimension of flavor—acidity and complexity—that the simplest beef stews lack. add the alcohol to the pot, scraping up the significant amount of browned bits with a wooden spoon, then allowing the alcohol to reduce. Consider using tomato paste (a classic American beef stew addition that also adds some body to the mix), Worcestershire sauce (another classic), anchovies, and soy sauce. Pour the drippings from the meat into the blender as well.
Yukon gold potatoes, which have a more buttery flavor and don't release as much starch (even waxy red potatoes or new potatoes would work here).
Consider an ounce of gelatin to help thicken the stew!!
Removing the large chunks of braising vegetables about an hour and a half into cooking gives them plenty of time to give up their flavor to the stew.
Don't Overcook It!

Ingredients

• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 6 Yukon Gold potatoes cubed.
• 1 sprig fresh rosemary

Directions

1. Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
2. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
3. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
4. Stir in onion and Yukon Gold potatoes; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
5. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
6. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
7. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
8. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
9. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste. Use a blender to blend the tomato paste, Worcestershire, anchovies, and soy sauce directly into the broth, it comes out perfectly smooth with no need to strain.