Lunch / Dinner
Classic Pot Roast with Garlic-Thyme Gravy
Pot roast is one of those comforting meals that people just love in the dead of the winter — even better when the recipe is relatively hands-off with the help of your slow cooker. So break out your slow cooker for this classic pot roast that will rival Grandma’s version any day of the week.
There’s magic in a pot roast — a cheap, tough cut transformed into a delicious dinner that rivals the finest cuts of meat. A slow cooker is perfect for pot roast since it cooks low and slow — freeing you up to enjoy the holidays. Moisture trapped inside the slow cooker breaks down tough muscle fibers, while keeeping the meat succulent.
To bump up beefy flavor, sear the roast to get that browned crust that forms when the sugars and proteins in the meat react to the heat. It gives the sauce a complex flavor and rich color.
Ingredients
Test Kitchen Tip
Boneless beef chuck roast is ideal for this recipe. The tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
Instructions
Heat oil in a large sauté pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze pan with wine, scraping up any brown bits. Cook until liquid evaporates. Stir in broth and Worcestershire; bring to a simmer.
Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover slow cooker and cook until meat is fork-tender on high-heat setting, 4–5 hours, or on low-heat setting, 8–9 hours. Discard thyme sprigs and bay leaves before serving.
Sear the meat to brown it well on both sides. This will add color and flavor to the final dish.
Add tomato paste to the pan and whisk to combine it with the flour. This forms the base for the gravy.
As they cook, vegetables and herbs add flavor and juices that will enhance the brown gravy.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 427
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 100mg 33%
Sodium 251mg 10%
Carbs 15g 5%
Fiber 2g 8%
Protein 53g
*Percent Daily Values are based on a 2,000 calorie diet.