Classic Pot Roast with Garlic-Thyme Gravy

By Addie

"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 lbs) boneless chuck roast, trimmed, seasoned with salt and pepper
• 1/4 cup all-purpose flour
• 2 Tablespoons tomato paste
• 1/2 cups dry white wine
• 1 1/2 cups low-sodium beef broth
• 1 Tablespoons Worcestershire sauce
• 2 cups sliced onions
• 6 medium carrots, peeled and cut into 2 to 3-inch pieces
• 3 large celery ribs, cut into 2 to 3-inch pieces
• 6 cloves garlic
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Preparation time 20mins
Cooking time 540mins
Adapted from keyingredient.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 4-6 qt 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 low heat setting 8-9 hours. Discard thyme sprigs and bay leaves before serving.
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REVIEWS:

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

I made this last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.