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
Details
Servings 6
Preparation time 20mins
Cooking 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 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
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