Sunday, May 2, 2010

Classic Pot Roast with Garlic Thyme Gravy

This recipe was excellent. It is from
3 T. oil

1 boneless beef chuck roast, 3 to 4 lbs, trimmed, seasoned with salt and pepper

1/4 cup flour

2 T. tomato paste

1/2 cup dry white wine

1 1/2 cups low sodium beef broth

1 T. 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 to 4 sprigs fresh thyme

2 bay leaves


Heat oil in sauté pan over medium high heat. Brown meat on all sides, 10 minutes total. Transfer to a 6 quart slow cooker. Stir flour into pan and cook 1 minute. Add tomato paste and cook 1 minute more. Deglaze pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire sauce. Bring to a simmer and scrape up any browned bits left in pan. Transfer broth mixture to slow cooker. Add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender, 4 to 5 hours on high or 8 to 9 hours on low. Discard thyme sprigs and bay leaves before serving.Serves 6

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