Classic Pot Roast with Garlic-thyme Gravy
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
Introduction
From: Cuisine at Home slow cooker publicationBoneless 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
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