classic pot roast with garlic-thyme gravy
(3 RATINGS)
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.
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prep time
20 Min
cook time
method
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yield
6 serving(s)
Ingredients
- 3 tablespoons vegetable oil
- 1 - boneless chuck roast, trimmed, seasoned with salt and pepper (3 - 4 lb)
- 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 - cloves garlic, chopped
- 3-4 - sprigs fresh tyme
- 2 - bay leaves
How To Make classic pot roast with garlic-thyme gravy
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Step 1Heat 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.
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Step 2Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
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Step 3Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
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Step 4Transfer 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.
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