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
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
- 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.
- Stir flour into sauté pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- Transfer broth mixture to slow cooker; add onion, carrot, celery, garlic, thyme, sage, rosemary, mushrooms, and bay leaves.
- 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.