Classic Pot Roast

By amt2mf

Nutritional Information: calories 427, total fat 15g, saturated fat 4g, cholesterol 11mg, sodium 251mg, carbohydrates 15g, fiber 2g, protein 53g

Ingredients

• 3 T vegetable oil
• 1 boneless, chick roast, trimmed, seasoned with salt and pepper (3-4lb)
• 1/4 c all-purpose flour
• 2 T tomato paste
• 1/2 c dry white wine
• 1 1/2 c beef broth
• 1 T worcesterchire sauce
• 2 c sliced onions
• 6 med carrots, peeled, and cut into 2-3 in pieces
• 3 large celery ribs, cut into 2-3 in pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 6
Preparation time 20mins
Cooking time 320mins

Preparation

Step 1

1. Heat oil in a saute pan over med-high heat. Sear roast on all sides, 10 min total. Transfer roast to a 4-6 qt slow cooker.

2. Stir flour into saute pan; cook 1 min. Add tomato paste and cook 1 min more.

3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and worcestershire; bring mix to a simmer, scraping up any brown bits.

4. Transfer broth mix to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high heat for 4-5 hours or low heat for 8-9 hours. Discard thyme sprigs and bay leaves before serving.