Classic Pot Roast With Garlic-thyme Gravy Recipe

No Photo

Have you made this?

 Share your own photo!

Classic Pot Roast with garlic-thyme gravy

CC MCCART-FROST

By
@CCMCCART

Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Roasts