Savory Pot Roast With Vegetables

Method

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