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No-Sear Mushroom Pot Roast
Melissa Hart

No-Sear Mushroom Pot Roast

Chuck roast, mushrooms and onions make their own deep pot liquor even without a sear. Tomato paste and Worcestershire give the cold broth enough backbone to carry the long cook. The result will not have a skillet crust, but well-marbled chuck still becomes juicy and shreddable.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 boneless beef chuck roast 4 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 pound cremini mushrooms thickly sliced
  • 1 large yellow onion sliced
  • 4 garlic cloves smashed
  • 2 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Put the cold mushrooms, onion and garlic in a 6-quart slow cooker.
  2. Season the raw chuck with salt and pepper and set it over the vegetables.
  3. Whisk broth, tomato paste, Worcestershire and thyme and pour around the roast.
  4. Cover and cook on low for 8 1/2 to 9 hours without lifting the lid, until the beef pulls apart easily.
  5. At dinner, move the beef aside, stir in the cornstarch slurry and cook on high 10 minutes; pull the beef into pieces and serve with mushroom gravy.