Classic Pot Roast
Some may disagree about what is classic when it comes to pot roast. But most will agree that this slow cooker version flavored with red wine and fresh thyme is at the top of the list.
Ingredients
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1 large onion, diced
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1 cup baby carrots, sliced 1/4 inch thick
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1 rib celery, sliced 1/4 inch thick
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2 cloves garlic, chopped
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1 boneless chuck roast (about 3 pounds), tied
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1 teaspoon olive oil plus 2 tablespoons
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
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4 sprigs fresh thyme
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1 bay leaf
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1 cup beef broth
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1/2 cup dry red wine
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2 tablespoons tomato paste
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2 tablespoons olive oil
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3 tablespoons all-purpose flour
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1 pound egg noodles
Directions
1.
In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.
2.
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.
3.
Cover slow cooker; cook on high heat for 6 hours.
4.
Remove chuck roast from slow cooker; keep warm.
5.
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.
6.
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute.
7.
Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well.
8.
Slice pot roast. Serve with gravy and cooked noodles.
Nutrition information
Calories 545, Total Fat 30 g, Saturated Fat 10 g, Cholesterol 130 mg, Sodium 433 mg, Carbohydrate 34 g, Fiber 2 g, Protein 33 g.
Percent Daily Values are based on a 2,000 calorie diet
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