Tuesday, January 25, 2011

Classic Pot Roast

I'm always looking for THE pot roast recipe, and I think I may have found it.


3 T vegetable oil
1 boneless chuck roast, trimmed and seasoned with salt and pepper (3-4 lb)
1/4 c all-purpose flour
2 T tomato paste
1/2 c dry white wine I used red
1 1/2 c low-sodium beef broth
1 T Worcestershire sauce
2 c sliced onions I used one big onion
6 medium carrots, peeled and cut into 2 to 3 inch pieces I used 2 handfuls of baby carrots
3 large celery ribs, cut into 2 to 3 inch pieces
6 cloves of garlic, chopped
3-4 sprigs fresh thyme I used 1 t dried thyme
2 bay leaves

1. Heat oil in a saute pan over med-high. Sear roast on all sides, 10 minutes total. Transfer roast to 4 to 6 qt slow cooker.

2. Stir flour into saute pan; cook 1 minute.

3. Add tomatoe paste and cook 1 minutes more.

4. deglaze pan with wine, cooking until liquid evaporates and a paste has formed. Stir in broth and Worcestershire sauce; bring mixture to a simmer, scraping up brown bits.

5. Transfer broth mixture to the slow cooker and add onion, carrots, celery, garlic, thyme, and bay leaves.

6. Cover and cook meat until fork-tender on high-heat setting for 4-5 hours. I did 6 hours on high.

7. Discard thyme sprigs and bay leaves before serving.

No comments: