Classic Slow Cooker Pot Roast

By Addie

Ingredients

• 3 Tbsp vegetable oil
• 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs)
• 1/4 cup all purpose flour
• 2 Tbsp tomato paste
• 1/2 cup dry white wine
• 1 1/2 cups low sodium beef broth
• 1 Tbsp 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 cloves of garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

Heat oil in a saute pan over medium high heat. 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 pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire sauce; bring mixture to a simmer, scraping up any brown bits.

Transfer broth mixture to 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, on low heat setting 8-9 hours. Discard thyme sprigs and bay leaves before serving.