Classic Pot Roast with Garlic Thyme Gravy
3 Tbsp. vegetable oil
1 (3-4 lbs.) boneless chuck roast, trimmed, seasoned with salt and pepper
1/4 c. all-purpose flour
2 Tbsp. tomato paste
1/2 c. dry white wine
1 1/2 c. low-sodium beef broth
1 Tbsp. Worcestershire sauce
2 c. 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
3 to 4 sprigs fresh thyme
2 bay leaves
Heat oil in a sauté pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 to 6-quart slow cooker.
Stir flour into sauté pan; cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, 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 to 5 hours or on low-heat setting for 8 to 9 hours. Discard thyme sprigs and bay leaves before serving.
Recipe from Cuisine At Home
Nutrition information per serving:
Total fat 15g
Saturated fat 4g
Dietary fiber 2g