Classic Pot Roast with garlic-thyme gravy

By kimvess

Ingredients

• 3 T. vegetable oil
• 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

Details

Servings 1
Adapted from desktopcookbook.com

Preparation

Step 1

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.