Classic Pot Roast With Garlic-Thyme Gravy - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 (3 -4 lb) boneless beef chuck roast (trimmed and seasoned with salt and pepper)
salt and pepper
1/4 cup all-purpose flour
2 tablespoons tomato paste
1/2 cup dry white wine
1 1/2 cups low sodium beef broth
1 tablespoon 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 garlic cloves, chopped
3 -4 sprigs fresh thyme
2 bay leaves

Preparation

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.
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, scraping 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 for 4-5 hours or on low for 8-9.
DISCARD thyme sprigs and bay leaves before serving.