Classic Pot Roast with Garlic-thyme Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Tbsp. vegetable oil 1 4 lb. boneless chuck roast, trimmed, seasoned with salt and pepper 1/4 cup all-purpose flour 2 Tbsp. tomato paste 1/2 cup dry white wine 1 1/2 cups low-sodium beef broth 1 Tbsp. Worcestershire sauce 2 cups 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 dried bay leaves
Heat oil in a saute pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
Stir flour into pan; cook 1 minute. Add tomato paste and cook
1 minute more.
Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire: bring mixture to a simmer, scraping up any browned bits.
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 for 8-9 hours.
Discard thyme sprigs and bay leaves before serving.
Serving Size:�6
Stir flour into pan; cook 1 minute. Add tomato paste and cook
1 minute more.
Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire: bring mixture to a simmer, scraping up any browned bits.
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 for 8-9 hours.
Discard thyme sprigs and bay leaves before serving.
Serving Size:�6
Nutritional Info Amount Per Serving
- Calories: 317.7
- Total Fat: 10.9 g
- Cholesterol: 103.0 mg
- Sodium: 321.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 2.9 g
- Protein: 38.1 g
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