Classic Pot Roast with garlic-thyme gravy

By merrianne

Ingredients

• 3 T. vegy oil
• 3-4 lb. boneless chuck roast
• 1/4 c. 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 2-3 inch pieces
• celery
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Details

Servings 6

Preparation

Step 1

Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart 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, scrapping up any brown bits.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook untilmeat 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.