3 pounds boneless chuck roast, trimmed and blotted
dry
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium-size onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup red wine
1/2 cup low-sodium beef broth
4 medium-size carrots, peeled, quartered length-
wise and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
1 1/2 pounds new potatoes, scrubbed and quartered
Directions:
1. Sprinkle roast with 1/4 teaspoon thyme, salt
and black pepper. Heat oil in a large nonstick
skillet over medium-high heat. Cook roast 1 to 2
minutes per side or until browned; transfer roast
to slow cooker.
2. Reduce heat to medium and add onion to skillet
cook 3 minutes or until softened. Stir in tomato
paste and cook 1 minute, stirring constantly. Stir
in flour and cook, stirring constantly, for 1
minute. Whisk in wine, broth and 1/2 cup water,
bring to a boil. Pour liquid into slow cooker over
beef and cook on HIGH for 6 hours or LOW for 8
hours.
3. When there is 3 hours cook time remaining on
HIGH or 4 hours on LOW, remove meat from slow
cooker and stir in carrots, celery, potatoes and
remaining 3/4 teaspoon thyme. Return meat to slow
cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir
remaining 1/4 teaspoon salt into liquid. Serve
roast with vegetables and sauce.
NOTE: I didn't use celery and used red taters instead. Also for the rub on the roast, I used Pampered Chef Rosemary Herb Seasoning Mix instead of the thyme
