3 tbsp. vegetable oil
1 3-4 lb. boneless chuck roast, trimmed, seasoned with salt and pepper
1/4 cup 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
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 dried bay leaves
Heat oil in a saute pan over medium-high. Sear the meat to brown it well on both sides. This will add color and flavor to the final dish. 10 minutes total. Transfer roast to a 4 to 6 qt. slow cooker. Stir flour into pan; cook 1 minute. Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned 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 for 8-9 hours. Discard thyme sprigs and bay leaves before serving.
This is Chef Elise. Hard at work.....no not really but concentrating and focusing on making a delectable meal.
I must say this has been the best pot roast I've tasted in quite some time. To have it simmer in the gravy was another added touch that just made this meal so wonderful and tastefully delicious. It's a simple recipe, really no different than any other ones but I think what makes this stand out in savory flavors are the garlic and thyme. This is a must try and one I will definitely want to try again.