Savory Pot Roast With Vegetables

• 3 lbs boneless beef chuck roast, trimmed of all fat
• fresh ground pepper
• olive oil flavored cooking spray
• 3 large carrots, peeled and cut into sticks
• 3 large celery ribs, cut into sticks
• 1 large onion, peeled and sliced into 12 equal pieces
• 3 large garlic cloves, thinly sliced
• 1 cup dry red wine or 1 cup no-salt-added beef broth or 1 cup fat free no-salt-added beef broth
• 13 cup tomato paste
• 1 12 tablespoons Dijon mustard
• 12 teaspoon crushed dried thyme
• 2 large bay leaves
• salt
• 1 12 tablespoons cornstarch, mixed with
• 2 tablespoons water

1. Rinse roast and pat dry with paper towels.
2. Sprinkle both sides with pepper.
3. Lightly coat a heavy skillet with the cooking spray and place over medium high heat.
4. Add roast and sear until well brown on all sides, about 8 minutes total cooking time.
5. In a 4 quart or larger crock pot, combine carrots, celery, onions and garlic.
6. Place browned roast on top of vegetables.
7. In a large mixing cup combine wine (or beef broth), tomato paste, Dijon mustard, thyme and bay leaves.
8. Pour over meat and vegetables in crock pot.
9. Cover and cook until roast is very tender when pierced with fork, about 8-9 hrs on low or 4-5 hrs on high.
10. When roast is done, transfer to a heated serving platter.
11. If cooking on low, turn the crock pot up to high.
12. Skim any fat from the surface of the sauce.
13. Pour the blended cornstarch mixture into the crock pot and cookm stirring often, until sauce is bubbling, about 10-15 minute Using a slotted spoon remove vegetables from the sauce and arrange around the roast.
14. Transfer sauce to gravy boat to serve alongside the roast.

boneless beef chuck roast, fresh ground pepper, olive oil, carrots, celery, onion, garlic, red wine, tomato paste, mustard, thyme, bay leaves, salt, cornstarch, water

Taken from www.food.com/recipe/savory-pot-roast-with-vegetables-351557 (may not work)