Country-Style Pot Roast with Gravy

By Venzie

Buying the right cut of meat can make all the difference. An average roast can lose up to 2 pounds of weight as it cooks, so buy large: A 5 1/2- to 6-pound chuck roast serves 6, with leftovers. Chuck roast is the best bet--all other roasts we tried dried up and turned tough. Tie the roast with butcher’s twine to ensure that it keeps its shape.

* Browning the meat and vegetables in a skillet on the stovetop before adding them to the slow cooker brings about the best flavor and color for the gravy. It’s an extra step that most slow cooker recipes skip in the name of convenience, but we think it is well worth it.
A combination of red wine and chicken broth--not the water a lot of recipes use--lends deep body and a rich savor to the gravy. Tomato adds acidity and bay leaves and thyme add complexity.
Puree the vegetables into the cooking liquid to make the gravy.
To cut the amount of fat from the recipe, make it a day ahead and refrigerate it. The fat will rise to the top of the gravy and can be easily scooped away with a spoon.

Ingredients

• 1 1 1/2 6 beef chuck roast (5 1/2 - 6 pounds), tied
• 4 4 4 teaspoons vegetable oil
• 3 3 3 medium onions , chopped
• 1 1 1 large rib celery , chopped
• 4 4 4 medium carrots , chopped
• 6 6 cloves 6 medium cloves garlic , minced
• 1 1 1 cup red wine
• 1 1 can 1 (28-ounce) can crushed tomatoes
• 2 2 2 cups low-sodium chicken broth
• 1/2 1/2 1/2 teaspoon hot red pepper flakes
• 3 3 3 bay leaves
• 1 1 1 teaspoon dried thyme
• 2 2 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.

Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.

Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.

Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface (see related testing). Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.

Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.