I found this recipe from a free mailing publication I received a long time ago called Cuisine at Home. I put the booklet aside with the page for the recipe dog-eared. I am glad that I finally made this roast. It's definitely going to be a regular part of the Hirano Family Cookbook my kids want me to compile (in my spare time, haha).
Bon Appetit!
Classic Pot Roast with Garlic-Thyme Gravy
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.
Serves 6
Preparation time: 20 minutes
Cooking time: Recipe calls for 4-5 hours (high heat) or 8-9 hours (low heat). My way: 3 hours (high heat) followed by 2-3 hours (low heat)
3 Tbsp vegetable oil
1 boneless chuck roast, trimmed, seasoned generously with salt and pepper (3-4 lb.)
1/4 cup all purpose flour
2 Tbsp tomato paste
1/2 cup dry white whine (I used white cooking wine)
1 1/2 cups low-sodium beef broth
1 Tbsp Worcestershire sauce
2 cups sliced onions
6 medium carrots cut into 2-3 inch pieces (I used baby carrots sliced lengthwise)
3-4 large celery ribs, cut into 2-3 inch pieces
6 cloves garlic, chopped
3-4 sprigs, fresh thyme
2 bay leaves
Heat oil in dutch oven or saute pan over medium-high. Sear seasoned, trimmed roast on all sides, 10 minutes total. Transfer roast to a 4 to 6 qt. slow cooker.
Stir flour into same dutch oven or saute pan. Cook one minute. Add tomato paste and cook 1 minute more.
Deglaze 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. I cooked mine on high for 3 hours then turned to low for 2-3 hours (3 lb roast). When I went to put it on low, I took the roast out and started to shred it up some with two forks. I transferred the roast back for the low setting portion. When I checked a couple hours later, I liked the perfect doneness and turned the crock pot to the warm setting until we were ready to eat.
Nutritional info: 427 cal; 15g total fat (4g sat); 100 mg chol; 251mg sodium; 15g carb; 2g fiber; 53g protein
Mashed Potatoes with Peas
Russet potatoes are excellent in this dish, but any potato works in a pinch.
Makes 6 servings; Total time: 20 minutes
2 lbs russet potatoes, peeled and cut into 1 1/2 inch chunks
1/2 cup milk, warmed
1/2 stick unsalted butter, melted
1 cup frozen peas, thawed
Salt and pepper to taste
Minced chives (or tops of green onions)
Boil potatoes in a pot of salted water until tender, about 12-15 minutes; drain. Return potatoes to pot; cook, stirring carefully, over low heat for 1 minute to remove moisture. Mash potatoes (Or use a ricer like I did. Awesome tool!) until smooth.
Stir in milk, butter, peas, salt and pepper; serve immediately topped with chives or green onion tops.
Nutritional info: 220 cal; 8g total fat (5 g sat); 22 mg chol; 58mg sodium; 32g carb; 4g fiber; 6g protein