Savory Pot Roast With Vegetables

Directions

1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
2. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add in roast and sear till well browned on all sides, about 8 min total cooking time.
3. In a 4-qt or possibly larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.
4. In a large mixing c., combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook till roast is very tender when pierced with a fork, about 8 to 9 hrs on Low or possibly 4 to 5 hrs on High.
5. When beef is done, transfer the roast to a heated serving platter.
6. If cooking on Low, turn the slow-cooker on High. Skim any fat from the surface of the sauce. Add in salt (if using). Pour the blended cornstarch mix into the cooker and cook, stirring often, till sauce is bubbling, 10 to 15 min.
7. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
8. To serve, carve the beef against the grain into thin slices. Serve at once.
9. This recipe yields 6 servings with beef leftovers.