Classic Pot Roast With Garlic-Thyme Gravy |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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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 tablespoons vegetable oil |
1 (3 -4 lb) boneless beef chuck roast (trimmed and seasoned with salt and pepper) |
salt and pepper |
1/4 cup all-purpose flour |
2 tablespoons tomato paste |
1/2 cup dry white wine |
1 1/2 cups low sodium beef broth |
1 tablespoon worcestershire sauce |
2 cups sliced onions |
6 medium carrots, peeled and cut into 2-3 inch pieces |
3 large celery ribs, cut into 2-3 inch pieces |
6 garlic cloves, chopped |
3 -4 sprigs fresh thyme |
2 bay leaves |
Directions:
1. HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
2. STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
3. DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
4. 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 for 4-5 hours or on low for 8-9.
5. DISCARD thyme sprigs and bay leaves before serving.
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