Crock-Pot Pot Roast with Garlic-Thyme Gravy

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 youIt’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.

 

Crock-Pot Pot Roast

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.

Crock Pot Pot Roast Browned

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 about 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.)

Crock pot Pot roast deglazed

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.

Crock-Pot Pot Roast Ingredients

Crock-Pot Pot Roast with Garlic-Thyme Gravy
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Crock-pot Dinner
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.)
  3. 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.

Crock-Pot Pot Roast with Garlic-Thyme Gravy

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4 thoughts on “Crock-Pot Pot Roast with Garlic-Thyme Gravy

  1. 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!

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