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