Classic Pot Roast with Garlic Thyme Gravy

You’ll Need:

3 tbsp. olive oil
1 boneless chuck roast, seasoned with salt and pepper
1/4 c. flour
2 tbsp. tomato paste
1/2 c. white wine
1 1/2 c. beef broth
1 tbsp. Worcestershire sauce
2 c. sliced onions
6 medium carrots, cut into 2″ pieces
6 cloves garlic, chopped
4 springs fresh thyme
2 bay leaves

How To:

Heat oil in a saute pan over medium-high heat.  Sear roast on all sides, 10 minutes total.  Transfer roast to a 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 sauce.  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 for 4-5 hours, or LOW on 8-9 hours.  Discard thyme springs and bay leaves before serving.

Makes: 6 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 4-9 hours
Calories: 427

Adapted from Cuisine at Home.