Ingredients

• 3 tablespoons vegetable oil
• 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lb.)
• 1/4 cup all-purpose flour
• 2 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 1/2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups sliced onions
• 6 medium carrots, peeled and cut into  2 to 3- inch pieces
• 3 large celery ribs, cut into 2 to 3-inch pieces
• 6 cloves garlic, chopped
• 3-4 sprigs fresh thyme
• 2 bay leaves

Tools

• Saute pan
• Tongs
• Slow Cooker
• Peeler

Instructions

1. 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.
2. Stir flour into saute pan; cook 1 minute.  Add tomato paste and cook 1 minute more.
3. Deglaze saute pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
4. Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until the meat is fork-tender, on low-heat setting 8-10 hours or on high-heat setting for 4-5 hours.  Discard thyme sprigs and bay leaves before serving.

Please visit the Blog Section of this website for more information on Slow Cooking.