Description
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.
Ingredients
- Vegetable Oil
- Boneless Beef Chuck Roast
- Salt And Pepper
- All-purpose Flour
- Tomato Paste
- Dry White Wine
- Low Sodium Beef Broth
- Worcestershire Sauce
- Onions
- Carrots
- Celery Ribs
- Garlic Cloves
- Fresh Thyme
- Bay Leaves
Instructions
- 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