Classic Pot Roast With Garlic Thyme Gravy Recipes

EASY OVEN BRAISED POT ROAST WITH GARLIC AND THYME

Steps:

• Gather the ingredients.
• With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
• Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
• Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
• Preheat the oven to 325 F.
• Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
• Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
• Serve and enjoy!

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY AND MASHED POTATOES AND PEAS

Steps:

• Heat oil in a sauté pan over medium-high heat. Sear the roast on all sides, about 10 minutes total. Transfer the roast to a 4- to 6-quart slow cooker.
• Stir the flour into the sauté pan and cook for 1 minute. Add the tomato paste and cook for 1 minute more.
• Deglaze the sauté pan with wine, cooking until the liquid evaporates. Stir in the broth and Worcestershire sauce. Bring the mixture to a simmer and scrap up the brown bits.
• Transfer the broth mixture to the slow cooker and add the onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4-5 hours or on low-heat setting 8-9 hours. Discard the thyme sprigs and bay leaves before serving.
• Boil potatoes in a pot of salted water until tender about 12-15 minutes and drain. Return the potatoes to the pot and cook, stirring over low heat for 1 minute to remove moisture. Mash potatoes until smooth.
• Stir in milk, butter, peas, salt and pepper and serve immediately. Garnish with fresh chives if you would like.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• Heat oil in a saute pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
• Stir flour into pan; cook 1 minute. Add tomato paste and cook
• 1 minute more.
• Add tomato paste to the pan; stir to combine it with the flour. This forms the base for the gravy.
• Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire: bring mixture to a simmer, scraping up any browned 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, on high-heat setting for 4-5 hours or on low-heat setting for 8-9 hours.
• Discard thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• Heat oil in a large sauté pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker.
• Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• Deglaze pan with wine, scraping up any brown bits. Cook until liquid evaporates. Stir in broth and Worcestershire; bring to a simmer.
• Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover slow cooker and cook until meat is fork-tender on high-heat setting, 4-5 hours, or on low-heat setting, 8-9 hours. Discard thyme sprigs and bay leaves before serving.

CLASSIC POT ROAST WITH GARLIC-THYME GRAVY

Steps:

• HEAT oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 quart slow cooker.
• STIR flour into saute pan; cook 1 minute. Add tomato paste and cook 1 minute more.
• DEGLAZE saute 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, on high for 4-5 hours or on low for 8-9.
• DISCARD thyme sprigs and bay leaves before serving.

OLD-FASHIONED POT ROAST WITH GRAVY

Steps:

• Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.