Classic Pot Roast – Reci-PIPPA- the Week for 1-28-11

Snowed in for the weekend? Try this comfort food classic on a cold day.

Classic Pot Roast in the Crock Pot

Ingredients:

1 large onion, diced

2 carrots, sliced

1 large rib celery, sliced

2 cloves garlic, chopped

1 boneless chuck roast, about 3 pounds

2-3 T. olive oil

1 t. salt

¼ t. pepper

8 oz. sliced mushrooms

2 t. thyme

1 bay leaf

1 c. beef stock

½ c. dry red wine

2 T. tomato paste

2 T. olive oil

3 T. flour

1 pound egg noodles

Directions:

In 5 to 5 ½ quart crock pot, layer onion, carrots, celery & garlic.  Rub the roast all over with olive oil; season with salt, pepper & thyme.  Scatter the mushrooms over the veggies in the crock pot and place the roast on top.  In a medium-sized bowl, whisk together the beef stock, wine & tomato paste.  Pour over meat.  Cover crock pot & cook on high for 6 hours or low for 10 hours.

Remove roast from crock pot & slice or shred.  Remove & discard bay leaf.  Turn crock pot to high setting & bring liquid to a boil. 

In a small cup, stir together the 2 T. olive oil & flour until well-blended and smooth.  Stir into the liquid in the crock pot.  Boil, stirring, until liquid is slightly thickened, about 1 minute.  Return roast to crock pot;   cover & turn to low setting.    

Cook noodles according to package directions.  Drain.

Serve pot roast & gravy over noodles. 

Bon Appetit’

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