Classic Pot Roast

By dorchuk

Ingredients

• 3 Tbsp. vegetable oil
• 1 boneless chuck roast. trimmed, seasoned with
• salt and pepper (3-4 lb.)
• 1/4 cup all-purpose flour
• 2 Tbsp. tomato paste
• 1/2 cup dry white wine
• 1/2 cups low-sodium beef broth
• 1 Tbsp. Worcestershire sauce
• 2 cups sliced onions
• 6 medium carrots,peeled and cut into 2-to3-inch pieces
• 3 large celery ribs, cut into 2 to 3inch pieces
• 6 cloves garlic, chopped
• 3-4 sprigs 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-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 slowcooker; 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.