Classic Pot Roast with garlic-thyme gravy

By seo53

Ingredients

• 3 tablespoon vegetable oil
• 1 boneless chuck roast, trimmed, seasoned with salt & pepper (3-4 lb)
• 1/4 cup all purpose flour
• 2 tablespoon 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 2 to 3 inch pieces
• 3 large celery ribs, cut into 2 to 3 inch pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 6
Preparation time 20mins

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-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.

427 calories
15g total fat
251mg sodium
15g carbohydrates
2g fiber
53g protein