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Monday, September 17 2012

Some may disagree about what is classic when it comes to pot roast. But most will agree that this slow cooker version flavored with red wine and fresh thyme is at the top of the list.

 


 
how to make a classic pot roast
How to Make a Classic Pot Roast
 
 
 
Recipe from 
Servings: 10 servings
 
 
ingredients
  •  
     large  onion, diced
  •  
     cup  baby carrots, sliced 1/4 inch thick
  •  
     rib  celery, sliced 1/4 inch thick
  •  
     cloves  garlic, chopped
  •  
       boneless chuck roast (about 3 pounds), tied
  •  
     teaspoon  olive oil plus 2 tablespoons
  •  
     teaspoon  salt
  •  
    1/4  teaspoon  black pepper
  •  
     cups  sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
  •  
       sprigs fresh thyme
  •  
       bay leaf
  •  
     cup  beef broth
  •  
    1/2  cup  dry red wine
  •  
     tablespoons  tomato paste
  •  
     tablespoons  olive oil
  •  
     tablespoons  all-purpose flour
  •  
     pound  egg noodles
  •  
 
directions
In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.
 
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.
 
Cover slow cooker; cook on high heat for 6 hours.
 
Remove chuck roast from slow cooker; keep warm.
 
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leafand thyme sprigs. Bring to a boil.
 
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute.
 
Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well.
 
Slice pot roast. Serve with gravy and cooked noodles.
 
nutrition information
Per serving: Calories 545, Total Fat 30 g, Saturated Fat 10 g, Cholesterol 130 mg, Sodium 433 mg, Carbohydrate 34 g, Fiber 2 g, Protein 33 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:19 am   |  Permalink   |  0 Comments  |  Email
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