RECIPE: CLASSIC POT ROAST

Source: Cuisine Slow Cooker MENUS

Ingredients

3 Tbsp. Vegetable Oil
1 3-4 lb boneless chuck roast, trimmed seasoned with salt and pepper.
¼ Cup all-purpose flour (gluten-free flour works too)
2 Tbsp. Tomato paste
½ Cup dry white wine
1&1/2 Cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
2 Cups sliced onions
6 Medium carrots, peeled and cut into 2-3-inch pieces
3 large celery ribs, cut into 2-3-inch pieces
6 cloves garlic, chopped
3-4 springs fresh thyme
2 dried bay leaves

Method

• Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4-6-qt. slow cooker.
• Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scrapping up any browned bits.
• Transfer brother mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork tender, on high-hrat setting for 4-5 hours OR on low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.

Makes 6 Servings. Per Serving: 427 cal; 15g total fat (4g sat); 100 mg chol; 252 mg spdium, 15g carbs; 2g fiber; 53g protein