Crockpot Pot Roast

This recipe takes a little longer to get started but the results don't disappoint. The gravy adds a lot of flavor to the dish and it's worth the time and effort.  If you are close to your crockpot while this is cooking you can add the veggies later in the cooking process.  I usually add mine after about 3 hrs. of cooking on low so they can cook the last 5 hrs. with the meat.

Printable Recipe

Ingredients
One beef chuck roast
⅓ cup all-purpose flour, plus more for coating
2 Tbsps. olive oil
5-6 white potatoes, cut into ½" wedges
4 medium carrots, cut into 2" pieces
3 stalks celery, peeled and cut into 2" pieces
1 medium onion, cut into ½" wedges
2 cloves garlic, minced
3 Tbsps. tomato paste
1 cup red wine
2 cups low-sodium beef broth
2 bay leaves
1 tsp. thyme
Salt and pepper

Directions
Season the roast all over with salt and pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast and cook until golden brown on all sides. Place the roast in the crockpot and add the potatoes, carrots, celery, onions and garlic.

Using the same skillet, add the tomato paste and whisk until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick. Add the beef broth, bay leaves, thyme,  1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.

Pour the gravy into the crockpot over the meat and vegetables. Cover and cook on low for 8 hours. Place the meat and vegetables on a platter, moistening them with some of the gravy and serve the remaining gravy on the side.


This recipe was adapted from the Food Network.