Taking the time to make a smooth, thick gravy for this slow- cooked dinner is worth it. As the pot
roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating
just the right consistency.
Directions
Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and
shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium- high
heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes,
turning as needed. Transfer the roast to the insert of a 6 - quart slow cooker, along with the
carrots, celery, onions and garlic.
Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and
stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until
thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2
teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is
smooth and thickens slightly, about 4 minutes.
Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and
vegetables should be tender.
Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the
vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt
and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the
roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of
the gravy; serve the remaining gravy on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (414g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 652 | ||
Calories from Fat: 393 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.6g | 58 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 542.5mg | 19 % | |
Potassium 950.6mg | 25 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9.8g | ||
Protein 45.4g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 652
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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