CLASSIC POT ROAST

 

Makes 6 servings

3 tbsp vegetable oil

1 boneless chuck roast,trimmed, seasoned with salt and pepper (3-4 lb)

1/4cup 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 2-3 inch pieces

3 large celery ribs,cut into 2 to 3 inch pieces

6 cloves garlic,chopped

3-4 sprigs fresh thyme

2 bay leaves

Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 to 6 qt slow cooker.

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

Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire, bring mixture to a s immer , scraping up any brown 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 8-9 hours. Discard thyme sprigs and bay leavesbefore serving.

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