Classic Pot Roast with Garlic Thyme Gravy

By wardcarrie5

6 Servings, WW Points per serving: 10

Ingredients

• 3 Tablespoon vegetable oil
• 1 boneless chuck roast, trimmeed, seasoned with salt and pepper (3-4lb)
• 1/4 cup all-purpose flour
• 2 Tablesppon 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 into 2 to 3 inch pieces
• 3 large celery ribs, cut into 2 to 3 inch pieces
• 6 garloic cloves, chopped
• 3-4 spring fresh thyme
• 2 bay leaves

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 quart slow cooker.

Stir - flour into saute pan; cook 1 minute. Add tomoato 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 brouwn 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. Discar thyme sprigs and bay leaves before serving.

Cooking time: 4-5 hours on high heat
8-9 hours low heat