According to my brand new favorite magazine “Cuisine At Home” The real title is “Classic Pot Roast” but I really think we need to emphasize how amazingly delicious this dish is. In fact, if you choose to make this, beware as within 5-9 hours, you will slowly become a super hero for your family and will be required to wear a cape for at least a week. Ok, you can ditch the cape, but you will be a Hero At Home!! So here we go, for all of my friends who are in cold climates now, trying to warm up, this is the recipe for you.
Murtha…I hope you enjoy it.
Classic Pot Roast (with Garlic-Thyme Gravy) – adapted from “Cuisine At Home” Magazine
Makes 6 servings
Prep time 20 minutes
Cooking Time 4-5 hours (high heat) or 8-9 hours (low heat)
Dani’s Delicious Ranking….UBER YUMMY!
Ingredients:
3 TBS vegetable Oil
1 Boneless Check Roast, trimmed of fat and seasoned with salt and pepper (3-4 lb)
1/4 cup flour
2 TBSP. Tomato Paste
1/2 cup dry white wine
1.5 cups beef broth (low sodium if you have it)
1 TBSP Worcestershire Sauce
2 cups sliced onions (one large onion should do it)
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
Thyme (the recipe calls for 3-4 sprigs of thyme, but I didn’t have that so I just used 2-3 hefty shakes of my dried thyme in the spice cabinet)
2 Bay Leaves
Directions:
Heat oil in saute pan over medium-high heat. Sear roast (5 minutes each side) 10 minutes total. (Dani’s Delicious Hint: When you put the meat in the pan it should sizzle like crazy and then whatever you do…DO NOT MOVE THE MEAT for 5 minutes until you flip it, don’t even think about it…just let it sizzle away and make yummy delicious noises…then flip for another 5 same rule applies on the other side) After the meat is seared, transfer the roast to a 4-6 qt 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. (Dani’s Delicious Hint: “Deglaze” is a fancy word for stir the yummy bits into the wine. This makes the wine infused with deliciousness and it will simmer like crazy. The flour/tomato paste mixture will turn into juicy bits of yummyness and then put the broth and worcestershire will bubble like broth/soup)
Transfer broth mixture to slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork tender. On high about 4-5 hours and low about 8-9 hours. If you used fresh thyme, discard thyme sprigs and bay leaves before serving.
Serve to a table of hungry people with some dry crusty bread on the side to soak up the sauce and they will all sing your praises!
I hope all of you enjoy this heart warming, and body warming recipe! I do recommend leaving the house while it’s cooking, as it smells so good you may not wait until it’s done to dive in and eat it out of the crockpot…so take precautions and go build a few snowmen.
To all my cold friends, I wish you all a happy and warm pot roast weekend!!!
Go BRONCOS!!!!!!
It’s cooking now!! SO excited! I was planning on doing it Sunday, but the week escaped me. Will let you know!!
PS – I ALMOST dropped it betewen the saute and and the slow cooker, but it made it it. Also, I added a few more drops of wine, hehe!! Yay, thank you for the recipe!!!!
Nice save!!!! I hope you liked it!
Oooh, sounds yummy! I may have to try it today!
Get it all set up today and cook it tomorrow. I prefer to cook it on low for 9 hours. Then after work your dinner is ready! Enjoy!