When Summer moves into Fall and the air gets crisp outside, my family gets a taste for pot roast. Many folks reach for the onion soup mix and other high sodium flavorings to get that satisfying flavor we all love. That’s for amateurs and folks that don’t know how good a pot roast can actually be with about 20 minutes of prep time. And, best of all, it’s healthy for you! Here’s our recipe for a phenominal pot roast that will have you and your family coming back for seconds and thirds!
4-5 Pound Beef Roast
1 cup of red wine
3 cups of beef stock
3 springs of thyme
1/3 cup all purpose flour
3 tablespoons of olive oil
3 stalks of celery cut into 2 inch sections
2 onions diced
4 large carrots cut into 2 inch sections
5 yukon gold potatoes quartered with skins on
3 tablespoons of tomato paste
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped
2 1/2 teaspoons salt
1 1/2 teaspoons pepper
Sprinkle salt and pepper on roast and coat with half the flour shaking off the excess. Heat oil in skillet on medium high heat. Sear all sides of the roast and then transfer it to the slow cooker. Add carrots, celery, onions and garlic.
Add the rest of the oil to the skillet over medium heat. Add tomato paste and stir then add remainder of the flour and wine whisking until it’s thick. Next, add thyme, allspice and 1/2 teaspoon of salt, some pepper and beef broth. Bring it to a simmer, and whisk until it thickens. This step should take 3-4 minutes.
Pour your gravy into the slow cooker, over and cook on low for 6-8 hours or until vegetables are tender.
When roast is done, remove it from the slow cooker and allow the meat to rest. Strain vegetables and toss with the parsley and salt and pepper to taste. Arrange veggies on a serving platter with the pot roast and serve. Save some of the gravy from the slow cooker to serve with the pot roast.