Just about every time I use my crock pot, I wonder why I don’t use it more often. It is one of my favorite kitchen helpers! I particularly like starting something early on a Sunday morning and opening the door when we are back home from church to the heavenly smell of good food ready to serve! This recipe is my variation of one I found online at the Food Network Kitchen and has an extra step in the beginning of cooking that adds a whole world of flavor to the finish! Although gravy is usually something I make after cooking meat and just before serving, this pot roast cooks the whole time in gravy prepared after browning the meat and before cook time in the slow cooker begins. It is a twist that I will try with other crock pot meats because it turned out so well. My family voted this delicious!
Cook’s Note: I keep a tube of Amici tomato paste in the refrigerator to use for recipes like this that only need a few Tablespoons. If you haven’t discovered these tubed products, look for them near the canned and jarred tomato products at your supermarket
Crocked Pot Roast
4-pound beef chuck roast
sea salt and freshly ground black pepper
2/3 cup flour, (1/3 cup used for flouring the meat prior to browing, 1/3 cup for gravy)
3 tablespoons olive oil
6 medium carrots, cut into 2-inch pieces
3 stalks celery, sliced
8 red potatoes, halved
1 onion, rough chopped
4 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups beef broth
2 teaspoons dried French Thyme (or try chopped fresh Rosemary!)
1/2 teaspoon ground allspice
Sprinkle seas salt and pepper over roast and rub into both sides. Put 1/3 cup of the flower on a plate and coat the meat, turning to coat. Heat 2 tablespoons of the oil in a large iron skillet. Brown the roast until brown on all sides Transfer the roast to crock pot and tuck all vegetables around the sides.
Add remaining 1 tablespoon oil to the skillet over medium heat. Add tomato paste and stir until the oil is smoothly blended with tomato paste and turns a lovely deep red, about 1 minute. Add 1/3 cup flour and stir, then add wine, stirring as it thickens. It is OK if there are some lumps. . Add the beef broth,, thyme, allspice, 1/2 teaspoon salt and a pinch of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly.Pour the gravy into the slow cooker. Cover and cook on high for 6 hours.
Remove the roast to a shallow dish or platter, then lift out vegetables with slotted spoon and add to serving dish. Ladle a spoonful or two over meat, and put the rest into a small pitcher to pass at the table.