Classic Pot Roast

By Tbird

Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

Ingredients

• 3 Tbsp vegetable oil
• 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lb)
• 1/4 cup flour
• 2 Tbsp tomato paste
• 1/2 cup dry white wine
• 1 1/2 cups beef broth
• 1 Tbsp Worcestershire sauce
• 2 cups sliced onions
• 6 medium carrots, peeled and cut into 2 to 3" pieces
• 3 large celery ribs, cut into 2 to 3" pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 6
Preparation time 20mins
Cooking time 24mins
Adapted from cuisineathome.com

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 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 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 lowl-heat setting 8-9 hours.

Discard thyme sprigs and bay leaves before serving.