CLASSIC POT ROAST WITH GARLIC-THYME GRAVY AND MASHED POTATOES AND PEAS
Steps:
- Heat oil in a sauté pan over medium-high heat. Sear the roast on all sides, about 10 minutes total. Transfer the roast to a 4- to 6-quart slow cooker.
- Stir the flour into the sauté pan and cook for 1 minute. Add the tomato paste and cook for 1 minute more.
- Deglaze the sauté pan with wine, cooking until the liquid evaporates. Stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and scrap up the brown bits.
- Transfer the broth mixture to the slow cooker and add the 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 the thyme sprigs and bay leaves before serving.
- Boil potatoes in a pot of salted water until tender about 12-15 minutes and drain. Return the potatoes to the pot and cook, stirring over low heat for 1 minute to remove moisture. Mash potatoes until smooth.
- Stir in milk, butter, peas, salt and pepper and serve immediately. Garnish with fresh chives if you would like.
Nutrition Facts : Calories 1082 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 209 milligrams cholesterol, Fat 73 grams fat, Fiber 8 grams fiber, Protein 55 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 292 grams sodium, Sugar 13 grams sugar
EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME
This is an easy, flavorful oven-braised pot roast with garlic and thyme, along with optional mushrooms, red wine, and potatoes.
Provided by Diana Rattray
Categories Dinner Entree Main Course
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
- Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
- Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
- Preheat the oven to 325 F.
- Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
- Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
- Serve and enjoy!
Nutrition Facts : Calories 914 kcal, Carbohydrate 49 g, Cholesterol 242 mg, Fiber 6 g, Protein 84 g, SaturatedFat 13 g, Sodium 609 mg, Fat 37 g, ServingSize 4 to 6 servings, UnsaturatedFat 20 g
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
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.
Provided by Stephen Shafer
Categories One Dish Meal
Time 4h20m
Yield 1 meal, 6 serving(s)
Number Of Ingredients 14
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.
POT ROAST WITH GRAVY
My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.
Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.
CLASSIC POT ROAST WITH GARLIC-THYME GRAVY
Found this in my 'Cuisine at home' periodical. I made it last night for our neighbor and his young son. I served it with my 'world famous' mashed potatoes. It was a grand success as proven by the fact there wasn't a bite left.
Provided by CC MCCART-FROST
Categories Roasts
Time 20m
Number Of Ingredients 13
Steps:
- 1. Heat oil in a saute pan over medium high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4 - 6 qt slow cooker.
- 2. Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
- 3. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
- 4. 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 thyme sprigs and bay leaves before serving.
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