Classic Pot Roast

I cannot praise the slow cooker or Crock Pot method of cooking – either the electric version or in a good old-fashioned cast-iron Dutch oven. Thus using boneless beef chuck roast for this recipe is ideal because the tough chuck-meat does well cooked slowly over a long time. This recipe makes 6 servings, taking 8-9 hours cooking time on low heat or 4-5 hours set on high. Slow cooking is great because the pot is covered keeping all the nutrients within and slow cooking makes any meat and vegetables tender and tasty – some vegetables, like broccoli, will actually melt into the stock.

3 tablespoons olive oil

1 boneless chuck roast, fat trimmed, seasoned by rubbing in salt and black pepper to taste. (3-4 lb roast)

¼ cup all-purpose flour

2 tablespoons tomato paste

½ cup dry white wine

1-1/2 cups beef broth, low-sodium

1 tablespoon Worcestershire sauce

2 cups sliced or chopped onions or 1 tablespoon onion flakes

10 baby carrots or 6 medium carrots, peeled and cut into 2- to 3-inch pieces

3 large celery ribs, cut into 2- to 3-inch slices

1/2 to 1 cup mushrooms, whole or stems

6 garlic cloves, chopped

1 teaspoon Thyme flakes

½ teaspoon Sage

¼ teaspoon Rosemary

2 bay leaves or 1 teaspoon bay leaf flakes

1. Heat oil in a sauté pan (Texas pan) over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4- to 6 quart slow cooker or Dutch oven.
2. Stir flour into sauté pan; cook 1 minute. Add tomato paste and cook 1 minute more.
3. Deglaze sauté pan with wine; cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up brown bits.
4. Transfer broth mixture to slow cooker; add onion, carrot, celery, garlic, thyme, sage, rosemary, mushrooms, and bay leaves.
5. Cover and cook until meat is fork tender, on high heat for 4-5 hours or low heat for 8-9 hours. If using fresh thyme, rosemary and bay leaves – discard sprig-stems before serving.

Serve with mashed or roasted potatoes, using cooked stock as gravy, and biscuits or dinner rolls.