Classic Pot Roast with garlic-thyme gravy

By Janes_kitchen

Ingredients

• 3 TBL veggie oil
• 1 boneless chuck roast, trimmed, seasoned with S & P (3-4LBS)
• 1/4 C flour
• 2 TBL tomato paste
• 1/2 C dry white wine
• 1-1/2 C low sodium beef broth
• 1 TBL worcewtershire sauce
• 2 C slice onions
• 6 med carrots, peeled & cut into 2-3" pieces
• 3 lg. celery ribs, cut into 2-3" pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Preparation

Step 1

heat oil in saute pan over med-high heat
sear roast on all sides, 10 min. total
transfer roast to 4-6 QT slow cooker

stir flour into saute pan
cook 1 min
add tomato paste & cook 1 min more

deglaze saute pan w/ wine, cooking until liquid evaporates
stir in broth & worcestershire
bring mixture to simmer, scraping up any brown bits

transfer broth mixture to slow cooker
add onions, carrots, celery, garlic, thyme & bay leaves
cover & cook until meat is fork-tender
on high for 4-5 hrs or
on low 8-9 hrs

discard thyme sprigs & bay leaves before serving