CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Classic Pot Roast with garlic-thyme gravy image

Provided by CC MCCART-FROST

Categories Roasts

Time 20m

Number Of Ingredients 13

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3 Tbsp vegetable oil
1 boneless chuck roast, trimmed, seasoned with salt and pepper (3 - 4 lb)
1/4 c all purpose flour
2 Tbsp tomato paste
1/2 c dry white wine
1 1/2 c low sodium beef broth
1 Tbsp worcestershire sauce
2 c sliced onions
6 medium carrots, peeled and cut into 2 - 3 inch pieces
3 large celery ribs, cut into 2 - 3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh tyme
2 bay leaves

Steps:

1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min 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 heat setting for 4 - 5 hours or on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.