Classic Pot Roast with garlic-thyme gravy

By gstark

Ingredients

• 3 Tbsp vegetable oil
• 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3 - 4 lb)
• 1/4 c all purpose flour
• 2 Tbsp tomato paste
• 1/2 c dry white wine
• 1 1/2 c low sodium beef broth
• 1 Tbsp worcestershire sauce
• 2 c sliced onions
• 6 medium carrots, peeled and cut into 2 - 3 inch pieces
• 3 large celery ribs, cut into 2 - 3 inch pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh tyme
• 2 bay leaves

Preparation

Step 1

Directions
Heat oil in a saute pan over medium high. 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 min 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.