Classic Pot Roast with garlic-thyme gravy

Classic Pot Roast With Garlic-thyme Gravy Recipe

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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.


★★★★★ 3 votes

20 Min


  • 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

How to Make Classic Pot Roast with garlic-thyme gravy


  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.

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About Classic Pot Roast with garlic-thyme gravy

Course/Dish: Beef Roasts

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