In my mind pot roasts are All-American family dinners….that I did not experience growing up. So to some extent Kristen should be posting this classic, however years ago I found a version of this recipe in Cuisine Magazine and I am excited to share with you. It’s a classic recipe stepped up a notch with the delicious gravy. A few years ago I made this for a close and dear friends after the birth of their second child. The thank you came with a review of the recipe – the gravy was the best part. Serve this with mashed potatoes and maybe peas for a hearty meal. I recommend adding as many carrots as your crock-pot can fit. In my house there always seems to be a shortage of them. Why the kids won’t eat tons of onions and celery – I’ll never know.
This recipe includes only two tablespoons of tomato paste. Buy the whole can and don’t throw away the rest. Check out this easy Tip & Trick.
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, Kristen’s go-to is corn starch. Use 2 tablespoons.)
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.
There are 2 1.5 pound pieces of meat in here because it was buy-one-get-one-free at the grocery store.
Stir flour in pan and cook for one minute. Add tomato paste and cook 1 minute more. *
Deglaze pan with wine, until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up and browned bits.
Transfer broth mixture into crock-pot; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is for-tender on high-heat setting for 4-5 hours or low-heat setting for 8-9 hours. Discard thyme sprigs and bay leaves before serving with mashed potatoes.
- 3 Tbsp. vegetable oil
- 1 3-4 lb. boneless beef chuck roast, trimmed, seasoned with salt and pepper
- ¼ cup all-purpose flour (or gluten-free substitute, Kristen's go-to is 2 tablespoons of corn starch)
- 2 tablespoon tomato paste
- ½ cup dry white wine, like vermouth
- 1½ 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 paste and cook 1 minute more. Deglaze pan with wine, until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up and browned bits. *(If you are making this gluten-free, don't add the wheat flour. Instead mix two tablespoons of cornstarch with 3 tablespoons of water until you have a smooth paste. Wait until after you have added the broth to stir in the cornstarch mixture. Stir constantly until the broth has thickened.)
- Transfer broth mixture into crock-pot; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is for-tender on high-heat setting for 4-5 hours or low-heat setting for 8-9 hours. Discard thyme sprigs and bay leaves before serving with mashed potatoes.
I love a good roast! And this one looks so delicious.
Thanks Ashley!
i prepared this for a work potluck and had nothing but praise! Everyone loved it and I was told multiple times that it was the best I’ve ever made! It was the first time i ever made it with a wine. i will always make it this way now!
Chris- We’re so glad to hear that your dish was a hit!