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Classic Pot Roast With Garlic-Thyme Gravy

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“Boneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.”
READY IN:
4hrs 20mins
SERVES:
6
YIELD:
1 meal
UNITS:
US

Ingredients Nutrition

Directions

  1. HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
  2. STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
  3. DEGLAZE saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
  4. 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 for 4-5 hours or on low for 8-9.
  5. DISCARD thyme sprigs and bay leaves before serving.

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