Categories: Main Dish

Ingredients

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

Directions

1. Heat oil in saute pan over medium hight heat. Sear roast on all sides, 10 minutes total. transfer roast to a 4-6 qt. 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 meat is fork tender; on high heat for 4-5 hours or on low heat 8-9 hours. discard thyme sprigs and bay leaves before serving.

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