Classic Pot Roast

🧂 Ingredients

• 1 large onion

  diced
• 1 cup baby carrots

  peeled and sliced ¼ inch thick
• 2 ribs celery

  sliced on the diagonal
• 2 cloves garlic

  minced
• 2 lbs. boneless beef chuck roast

  tied
• 1 tsp. extra-virgin olive oil
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper
• 2 cups white button mushrooms

  (I used sliced mushrooms)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup beef broth
• 2 tbsp. tomato paste
• 2 tbsp. extra-virgin olive oil
• 3 tbsp. UNBLEACHED all-purpose flour
• 1 lb. Fusili egg noodles

  dumpling noodles or noodles of your choice
• 1 tbsp. olive oil

  to toss with cooked egg noodles

Instructions

• 1 Layer onion, carrots, celery and garlic in a large slow cooker.
• 2 Scatter mushrooms over top of veggies in crock pot.
• 3 Rub one teaspoon olive oil all over the roast.
• 4 Season roast with salt and pepper.
• 5 Place roast on top of mushrooms and other veggies.
• 6 Tuck sprigs of thyme and bay leaf around roast.
• 7 In a small bowl, combine beef broth and tomato paste.
• 8 Pour mixture over top of roast.
• 9 Cover slow cooker; cook on high setting for about 4-6 hours.
• 10 Remove roast from slow cooker and keep warm.
• 11 Pour liquid with vegetable mixture from the slow cooker into a medium-sized
  saucepan.
• 12 Remove and discard thyme sprigs and bay leaf.
• 13 Bring mixture to a boil.
• 14 Combine two tablespoons olive oil and flour in a small bowl.
• 15 Whisk until well blended.
• 16 Stir flour mixture slowly into liquid in saucepan.
• 17 Boil, stirring constantly until mixture thickens – about one minute.
• 18 Meanwhile, cook noodles according to package directions.
• 19 Drain noodles well in colander and toss with additional olive oil so the noodles
  don’t stick.
• 20 Slice roast.
• 21 Serve with veggies, gravy and cooked egg noodles.

Nutrition Info