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  • Writer's pictureJohn Boccellari



It's been a while since we've seen anything posted up on Feast & Fandom. For that I am sorry. The end of 2017 was tough for us here in my household with a loss in the family and work being crazy during the holiday season. I just could not get my head back in the game. But let's not focus on that and look towards a wonderful 2018. I figure that since we here in New Jersey are having one hell of of snow storm at the moment, I might as well share a great recipe that I had found on ALLRECIPES.COM. Nothing better than a great Pot Roast to warm you up and make you feel at home during these cold days.


6 h 50 m

8 servings

777 cals

  • 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

Mushrooms Shiitake

  • 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

Carrots Bunch

  • 2 stalks celery, cut into chunks

  • 1 sprig fresh rosemary

  • 2 sprigs fresh thyme

  • Add all ingredients to list


  • Prep

20 m

  • Cook

6 h 30 m

  • Ready In

6 h 50 m

  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; 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.

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