Classic Pot Roast

(from lynniebell’s recipe box)

Source: RecipeThing user juls1963

Prep time: 20 minutes
Cook time: 540 minutes
Serves 6 people

Categories: Main Dish

Ingredients

  • 3 Tbsp. vegetable oil
  • 1 (3-4 lb.) boneless chuck roast, tirmmed, seasoned with sal and pepper
  • 1/4 cup all purpose flour
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 1/2 cups beef broth
  • 1 tbsp. Worcestershire sauce
  • 2 cups sliced onions
  • 6 medium carrots, peeled and cut into pieces
  • 3 large celery ribs cut into pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves

Directions

  1. Heat oil in saute pan over medium hight heat. Sear roast on all sides, 10 minutes total. transfer roast to a 4-6 qt. slow cooker.

  2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.

  3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and worcestershire; bring mixture to a simmer, scraping up any brown bits.

  4. 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 for 4-5 hours or on low heat 8-9 hours. discard thyme sprigs and bay leaves before serving.

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