- 3 tbsp vegetable oil
- 3-4lb boneless chuck roast, trimmed, seasoned with salt and pepper
- 1/4 c all purpose flour
- 2 tbsp tomato paste
- 1/2 c dry white wine
- 1 1/2 c low sodium beef broth
- 1 tbsp Worcestershire sauce
- 2 c sliced onions
- 6 med carrots, peeled and cut into 2 - 3 inch pieces
- 3 lg 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. Sear roast on all sides, 10 minutes total. Transfer roast to a 6 qt slow cooker.
Stir flour into saute pan; cook 1 minute. Add tomato paste and cook 1 min more.
De-glaze 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 on low heat setting 8 - 9 hours. Discard thyme sprigs and bay leaves before serving.
