Recipe by Stephen Shafer
Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
- 3 tablespoons vegetable oil
- 1 (3 -4 lb) boneless beef chuck roast (trimmed and seasoned with salt and pepper)
- salt and pepper
- 1⁄4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1⁄2 cup dry white wine
- 1 1⁄2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 2 cups sliced onions
- 6 medium carrots, peeled and cut into 2-3 inch pieces
- 3 large celery ribs, cut into 2-3 inch pieces
- 6 garlic cloves, chopped
- 3 -4 sprigs fresh thyme
- 2 bay leaves
Directions See How It's Made
- HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
- STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- TRANSFER broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, on high for 4-5 hours or on low for 8-9.
- DISCARD thyme sprigs and bay leaves before serving.