Ingredients:

• • 3 lb beef chuck roast boneless
  • 1 tbsp olive oil
  • 1/2 cup red wine
  • 1 large onion chopped
  • 4 oz. baby carrots, cut in 3rds, if desired
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 cup beef broth
  • 1 (6 oz) can tomato paste
  • 2 tbsp Dijon style mustard
  • 3 bay leaves
  • 1 tbsp dried thyme
  • salt and black pepper, to taste
  • 2 tablespoons corn starch
  • 2 tablespoons cold water

Directions:

• • 1. Spray the bowl of your slow cooker with non-stick cooking spray.
    2. Place the onion, carrot and celery in the slow cooker. Sprinkle flour over vegetables and mix well.
    3. Add olive oil to large skillet over medium heat and brown roast on all sides, 3-4 minutes per side.
    4. Pour the beef broth, tomato paste, mustard, herbs, salt and pepper over the vegetables.
    5. Deglaze skillet with red wine (scraping up the bits of caramelized bits on bottom of pan) pour into slow cooker.
    6. Cover and cook on low-heat setting for 8-10 hours (the longer it cooks the more done it will be) or high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
    7. Remove roast from slow cooker and keep in warmed oven. Remove the bay leaves.
    8. Mix the slurry of 2 tablespoons of cornstarch and cold water in a small bowl until cornstarch has dissolved. Pour into slow cooker whisking until thoroughly mixed. Cover and turn heat to high. Allow to cook for 10-15 minutes to thicken. If it has not thickened to your desire make a slurry of 1 teaspoon cornstarch and water and add to slow cooker. Taste and adjust spices as needed.
    9. Slice or break up pot roast into pieces and place back in the slow cooker. Serve hot.