Classic Pot Roast With Garlic Thyme Gravy

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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.

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Steps

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Heat oil in a saute pan over medium high heat.

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Sear roast on all sides , 10 minutes total.

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Transfer roast to a 4-6 quart slow cooker.

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Stir flour into saute pan.

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Cook 1 minute.

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Add tomato paste and cook 1 minute more.

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Deglaze saute pan with wine , cooking until liquid evaporates.

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Stir in broth and worcestershire.

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Bring mixture to a simmer , scraping up any brown bits.

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Transfer broth mixture to the slow cooker.

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Add onions , carrots , celery , garlic , thyme and bay leaves.

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Cover and cook until meat is fork tender , on high for 4-5 hours or on low for 8-9.

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Discard thyme sprigs and bay leaves before serving.

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Ingredients

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vegetable oil, boneless beef chuck roast, salt and pepper, all-purpose flour, tomato paste, dry white wine, low sodium beef broth, worcestershire sauce, onions, carrots, celery ribs, garlic cloves, fresh thyme, bay leaves