Crock-Pot Pot Roast with Garlic-Thyme Gravy

March 26, 2014

A classic recipe with the best gravy ever to make any day's dinner even more special.

3 Tbsp. vegetable oil
1 3-4 lb. boneless beef chuck roast, trimmed, seasoned with salt and pepper
1/4 cup all-purpose flour (or gluten-free substitute)
2 tablespoon tomato paste
1/2 cup dry white wine, like vermouth
1 1/2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups sliced onion
6 + medium carrots, peeled and cut into 2- to 3-inch pieces
3 large celery ribs, cut into 2- to 3-inch pieces
4 sprigs fresh thyme
2 bay leaves

Heat oil in a saute pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt crock-pot or slow cooker. Stir flour in pan and cook for one minute. Add tomato...
See the full directions on my site

Nutritions

Calories
337

Sodium
942mg
39% DV

Fat
19g
30% DV

Protein
22g
45% DV

Carbs
22g
7% DV

Fiber
5g
21% DV