Classic Pot Roast With Garlic Thyme Gravy Recipes

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• Heat oil in a saute 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.
• Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
• Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire: bring mixture to a simmer, scraping up any browned 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 for 8-9 hours.
• Discard thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• 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.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart 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 for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.