Classic Pot Roast With Garlic-Thyme Gravy

• 3 tablespoons vegetable oil
• 1 (3 -4 lb) boneless beef chuck roast (trimmed and seasoned with salt and pepper)
• salt and pepper
• 1/4 cup all-purpose flour
• 2 tablespoons 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 2-3 inch pieces
• 3 large celery ribs, cut into 2-3 inch pieces
• 6 garlic cloves, chopped
• 3 -4 sprigs fresh thyme
• 2 bay leaves

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 meat is fork tender, on high for 4-5 hours or on low for 8-9.
5. DISCARD thyme sprigs and bay leaves before serving.

vegetable oil, boneless beef chuck roast, salt, flour, tomato paste, white wine, beef broth, worcestershire sauce, onions, carrots, celery, garlic, bay leaves

Taken from www.food.com/recipe/classic-pot-roast-with-garlic-thyme-gravy-454545 (may not work)