Classic Pot Roast

By stretchina

Ingredients

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

Preparation

Step 1

Heat oil in a saute pan over med-high heat. 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 evaproates. Stir in broth and Worcestershire; bring mixute to a simmer, scraping up any brown bits.

Transfer broth mixture to the slow cooker; add onion, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4-5 hrs. or on low-heat setting for 8-9 hrs.

Discard thyme sprigs and bay leaves before serving