Classic Pot Roast With Garlic-Thyme Gravy

By jeaklor

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 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

Details

Servings 1
Preparation time 20mins
Cooking time 260mins
Adapted from food.com

Preparation

Step 1

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.