Sunday, December 26, 2010

Classic Pot Roast with Garlic-Thyme Gravy

It has been quite a busy holiday season for our family.  With grown children and teenagers who work, it's been somewhat challenging to find a time when we could plan our own family gift exchange and meal.  Following extended family get togethers earlier in the weekend, we found time to have dinner together tonight and then open gifts.  I love cooking for my family!

We've already had all the special holiday meals, so I opted for a classic pot roast - the ultimate comfort food in my book.

3 Tbsp vegetable oil
1 rolled rump roast, trimmed and seasoned with salt and pepper (3 - 4 lbs)
1/4 cup flour
2 Tbsp tomato paste
1/2 cup dry white wine
1 1/2 cups beef stock or broth
1 Tbsp Worcestershire sauce
2 cups sliced onions
6 medium carrots (peeled and cut into bite size pieces)
3 large celery ribs (cut into bite size pieces)
6 cloves garlic (minced or sliced)
1 tsp Thyme
2 Bay leaves

Heat oil in a large frying pan over medium-high heat.  Sear roast on all sides .  Transfer 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.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork-tender, on high heat setting for 4 - 5 hours or on low heat setting  8 - 9 hours.  Discard bay leaves before serving.

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