classic pot roast with garlic-thyme gravy
(3 ratings)
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Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.
(3 ratings)
yield
6 serving(s)
prep time
20 Min
Ingredients For classic pot roast with garlic-thyme gravy
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3 Tbspvegetable oil
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1boneless chuck roast, trimmed, seasoned with salt and pepper (3 - 4 lb)
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1/4 call purpose flour
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2 Tbsptomato paste
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1/2 cdry white wine
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1 1/2 clow sodium beef broth
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1 Tbspworcestershire sauce
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2 csliced onions
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6medium carrots, peeled and cut into 2 - 3 inch pieces
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3large celery ribs, cut into 2 - 3 inch pieces
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6cloves garlic, chopped
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3-4sprigs fresh tyme
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2bay leaves
How To Make classic pot roast with garlic-thyme gravy
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1Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
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2Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
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3Deglaze 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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4Transfer 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 leaves before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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