An easy Bootcamp Dinner, this Classic Pot Roast is the ultimate Fall comfort food. Just wait until your house smells amazing! The pot roast is seasoned, browned, and cooked slowly with vegetables, creating a flavorful and tender dish.
1: Pat beef dry with paper towels and season with salt and pepper.
2: Heat oil in a 12-inch skillet over medium-high heat until just smoking.
3: Brown roast on all sides for 7 to 10 minutes; let it rest on a plate.
4: Stir flour into the fat left in the skillet and cook over medium heat until just browned.
5: Stir in tomato paste, garlic, and thyme, and cook until fragrant, about 1 minute.
6: Slowly stir in wine and broth, scraping up any browned bits.
7: Transfer mixture to slow cooker.
8: Add celery, potatoes, carrots, and bay leaves into the slow cooker.
9: Nestle the roast into the slow cooker and cover with accumulated juices.
10: Cover and cook until beef is tender, 9-10 hours on low or 4-5 hours on high.
11: Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
12: Discard bay leaves.
13: Transfer vegetables to serving dish and tent loosely with foil.
14: To defat the sauce, hold a ladle filled with ice on the surface of the sauce.
15: Wipe away fat from the spoon and repeat until all fat is removed.
16: Season sauce with salt and pepper to taste.
17: Slice roast against grain into ½-inch-thick slices and arrange on a serving dish with vegetables.
18: Spoon 1 cup of sauce over meat and serve, passing the remaining sauce separately.
19: Sprinkle with chopped parsley before serving.
