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
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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.
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Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
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Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and worcestershire; bring mixture to a simmer, scraping up any brown bits.
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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.