Classic Pot Roast With Garlic-Thyme Gravy

Submitted by Stephen S.

"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."

 

• Ready In: 4hrs 20mins
• Ingredients: 14
• Yields: 1 meal
• Serves: 6

ingredients

• 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

1. 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.
2. STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
3. DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
4. 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.
5. DISCARD thyme sprigs and bay leaves before serving.

Reviews

[Chewko]

This has become one of our family's favorites! I highly recommend it:) Yum!!!