Harvest Pot Roast

(Courtesy of Family Circle)

Ingredients:
3 lbs. boneless chuck roast, trimmed and blotted dry
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. canola oil
1 medium onion, thinly sliced
1 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1/2 c. red wine
1/2 c. low-sodium beef broth
4 medium carrots, peeled,, quartered lengthwise and cut into 1 inch pieces
3 ribs celery, cut into 1 inch pieces
1 1/2 lbs. new potatoes, scrubbed and quartered

Directions:
Sprinkle roast with 1/4 tsp. each thyme, salt and black pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Cook roast for 1-2 minutes per side or until browned; transfer roast to a slow cooker.

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 c. water; bring to a boil.  Pour liquid into slow cooker over beef and cook on high for 6 hours or low for 8 hours.

When there is 3 hours cook time remaining on high or 4 hours on low, remove meat from the slow cooker and stir in carrots, celery, potatoes and remaining 3/4 tsp. thyme.  Return meat to slow cooker for remaining cook time.

Remove meat from the slow cooker and slice.  Stir remaining 1/4 tsp. salt into liquid.  Serve roast with vegetables and sauce.

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