Classic Pot Roast
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- 3 tablespoon(s) oil
- 3-4 pound(s) boneless chuck roast
- 1/4 cup(s) flour
- 2 tablespoon(s) tomato paste
- 1/2 cup(s) dry white wine
- 1-1/2 cup(s) beef broth
- 1 tablespoon(s) worcestershire sauce
- 2 cup(s) sliced onions
- 6 med. carrots cut into2-3" pieces
- 3 celery ribs cut into 2-3" pieces
- 6 clove(s) chopped garlic
- 3-4 sprig(s) fresh thyme
- 2 bay leaves
- satl, pepper
- Heat oil in saute pan, sear roast all over, 10 min. total.
- Transfer to 4-6 qt. slow cooker.
- Stir flour into saute pan, cook 1 min. Add to. paste, cook 1 min.
- Add wine, deglaze until evaporated. Stir in borth and sauce, bring to simmer.
- Add to cooker with rest of ingredients.
- Cover and cook until fork tender.high for 4-5 hrs., low for 8-9 hrs.
This recipe is a personal recipe added by ncarli and has not been tested or endorsed by MyRecipes.
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Classic Pot Roast Recipe at a Glance
- COURSE: Main Dishes