Wednesdays Unplugged – Classic Pot Roast


"If it is important to you, you will find a way. If not, you'll find an excuse." ~ Unknown

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!


We had a grandkid sleepover last weekend… went out exploring in the woods behind our place in the morning. The snow was so deep our granddaughter's legs were completely buried in the snow! But it was a bright, sunny day and surprisingly mild… perfect winter day!

Last week was a cold week, one that felt like pot roast. This recipe for classic pot roast from Cuisine At Home was just that. Our family doesn't like celery so I omitted it.
CLASSIC POT ROAST with Garlic-Thyme Gravy
  • Pot roast - classic3 tablespoons vegetable oil
  • 3-4 pound boneless chuck roast, seasoned with salt and pepper
  • 1/4 cup flour
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups sliced onions
  • 6 medium carrots, peeled and cut into 2-3 inch pieces
  • 3 large celery ribs, cut into 2-3 inch pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves

Heat oil in a saute pan over medium high heat. Sear roast on all sides, 10 minutes total. Transfer roast to a 4-6 qt 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 heat setting for 4-5 hours or low heat setting for 8-9 hours. Discard thyme springs and bay leaves before serving.

Sharlene Hensrud, RE/MAX Results – EmailMinneapolis Realtor Who Cooks


Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!


Blog Categories


Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.