Classic Pot Roast
By Tbird
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.
Ingredients
- 3 Tbsp vegetable oil
- 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lb)
- 1/4 cup flour
- 2 Tbsp tomato paste
- 1/2 cup dry white wine
- 1 1/2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 2 cups sliced onions
- 6 medium carrots, peeled and cut into 2 to 3" pieces
- 3 large celery ribs, cut into 2 to 3" pieces
- 6 cloves garlic, chopped
- 3-4 sprigs fresh thyme
- 2 bay leaves
Details
Servings 6
Preparation time 20mins
Cooking time 24mins
Adapted from cuisineathome.com
Preparation
Step 1
Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 to 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-heat setting for 4-5 hours or on lowl-heat setting 8-9 hours.
Discard thyme sprigs and bay leaves before serving.
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