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Friday, January 11, 2013

Classic Pot Roast with Garlic-Thyme Gravy

Adapted from Cuisine at Home

Makes 6 servings

3 Tbs. vegetable oil
1 boneless chuck roast, trimmed, 3-4 lbs.
1/4 cup all-purpose flour
2 Tbs. tomato paste
1/2 cup white wine
1 1/2 cups beef broth
1 Tbs. woozy sauce (Worcestershire sauce)
2 onions, sliced thick
6 carrots, cut into 3" pieces
3 celery ribs, cut into 3"pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

Remove roast from fridge and let sit on the counter for 30 minutes to remove the chill.  Season roast on all sides with salt and pepper. Heat oil in a sauté pan over medium-high heat.  Sear roast on all sides, approx. 8-10 minutes total.  Transfer roast to slow cooker.  Add flour to sauté pan; cook 1 minutes until nicely browned.  Add tomato past and cook 1 minute longer.  Deglaze pan with wine, cooking until wine evaporates.  Stir in broth and woozy sauce; bring to a simmer, scraping any browned bits on the bottom of the pan.  Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves.  Cover and cook until meat if very fork-tender, on high setting for 4-5 hours or on low setting for 8-9 hours.  Discard thyme and bay leaves before serving.
Now You're Cookin',
Chef Alli