Ingredients
Directions
1. Season both sides of the roast with salt and pepper and sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.2 In a large skillet over medium-high heat, warm vegetable oil until hot.
3. In the oil, sear roast on both sides for about 5-6 minutes each, or until well browned.
4. Remove roast from skillet and set aside.
5. Reduce skillet heat to medium and mix in mushrooms and butter stirring for about 3-4 minutes.
6. Add onion and cook for 5 minutes until onions are clear and begin to brown. Stir in minced garlic for about a minute.
7. Mix in 1 ½ tbsp flour and stir for about 1 minute. Stir in garlic salt— cook for another minute.
8. Slowly, stir in beef broth to combine and return skillet to a simmer.
9. Remove skillet from the heat.
10. Add carrots to the slow cooker and put roast over the vegetables. Pour in any accumulated juices.
11. Over the top of the roast, pour onion and mushroom mixture and cover slow cooker. Turn heat on slow cooker to high and cook for 5-6 hours or until the meat is fork tender.
12. Remove bones and any fat from the surface. Season with salt and pepper to taste.