Slow-Cooked Pot Roast with Tomato-Wine Gravy

For the Roast & Vegetables

Browning the beef adds depth—don't skip this step

Ingredients

• 3 ½ pounds Boneless Beef Chuck Roast (3–4 Pounds)
• ¼ cup Wondra Flour
• ¼ cup Olive Oil
• 2 large Carrots, Peeled And Chopped
• 1 stalk Celery, Chopped
• 1 medium Onion, Chopped
• 3 cloves Garlic, Crushed

Instructions

1. Coat beef with 1/4 cup Wondra flour.
2. Heat olive oil in a large pan over medium-high heat.
3. Brown beef on all sides; remove and set aside.
4. Add carrots, celery, onion, and garlic to the pan.
5. Cook uncovered for 10 minutes, stirring occasionally, until vegetables are tender.

Prep: 15 min • Cook: 10 min • Wait: No time

For the Braising Liquid

Ingredients

• 28 ounces Whole Plum Tomatoes In Puree (1 Can)
• 1 cup Red Wine
• 1 cup Beef Broth
• 3 sprigs Fresh Thyme
• 2 sprigs Fresh Rosemary

Instructions

1. Add tomatoes, wine, broth, thyme, and rosemary to the pan with vegetables.
2. Bring mixture to a boil.

Prep: 5 min • Cook: 5 min • Wait: No time

For the Slow Cooking

Ingredients

• 1 batch Vegetable And Liquid Mixture
• 1 whole Browned Beef

Instructions

1. Transfer vegetable and liquid mixture to a slow cooker.
2. Nestle browned beef into the mixture.
3. Cover and cook on low for 6–8 hours, until beef is fork-tender.
4. Remove beef and tent loosely with foil.

Prep: No time • Cook: 6 hours • Wait: No time