Slow Cooker, Classic Pot Roast

My friend, Jeanne, admits that this recipe is better than her grandma's pot roast.  When she told me this, I was sold.  I needed to get my hands on this recipe. Then, Jeanne told me that this recipe roasts the beef in a slow cooker. Even better!  Who doesn't love the convenience of the slow cooker?

A few days later, Jeanne gave me a copy of the recipe; and about a week later, this what I served for Sunday dinner with my sister-in-law's family.  There was not a single speck of that roast left after that meal! That's saying a lot because some of my nephews are famously picky eaters.

So, Jeanne was right; this is a winning recipe. Her grandma would probably agree.

Classic Pot Roast with garlic-thyme gravy from cuisineathome.com

3 TBS vegetable oil
1 boneless, chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs)
1/4 cup all purpose flour
2 TBS tomato paste
1/2 cup white wine (I just used cooking wine, since that's the only kind we ever have at our house.  You could also just add an extra 1/2 cup of beef broth)
1 1/2 cups low sodium beef broth
1 TBS Worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and but into large 2-3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

Heat oil in a large saute pan over medium-high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker. 

Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more. 

Deglaze saute pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire; bring mixture to a simmer, scarping up any brown 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 for 4-5 hours or low heat for 8-9 hours.  Discard thyme sprigs and bay leaves before serving. 

Every time I catch it on sale at the grocery store, I buy one chuck roast to store in the freezer for special Sunday dinners. This classic pot roast never disappoints.