Classic Pot Roast with Garlic-thyme Gravy

Classic Pot Roast with Garlic-thyme Gravy
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Classic Pot Roast with Garlic-thyme Gravy calories by ingredient
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Introduction

From: Cuisine at Home slow cooker publication

Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
From: Cuisine at Home slow cooker publication

Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

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

Tips

Sear the meat to brown it well on both sides. This will add color and flavor to the final dish.


Directions

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

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