1 boneless, chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs.)
1/4 c. all-purpose flour
2 T. tomato paste
1/2 c. dry white wine
1 1/2 c. low-sodium beef broth
1 T. Worcestershire Sauce
2 c. sliced onions
6 medium carrots, peeled and cut into 2- to 3 -inch pieces
3 large celery ribs, cut into 2- to 3- inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves
Instructions
Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. 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 onion, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting 8-9 hours. Discard thyme sprigs and bay leaves before serving.
Originally Submitted
6/28/2012
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