Classic Pot Roast with Garlic Thyme Gravy

This looks so good and and will make for wonderful comfort food when the North wind starts screaming in beautiful Chicago in wintertime.  Looking at the recipe, I will probably use red wine instead of white.  To me it tastes better with red meat.

3 tbsp. vegetable oil
1 boneless chuck roast (3-4lbs) seasoned with salt and pepper
1/4 C. all purpose flour
2 tbsp. tomato paste
1/2 C. dry white wine
1 1/2 C. low sodium beef broth
1 tbsp. Worcestershire sauce
2 C. sliced onions
6 medium carrots, peeled and cut into 2 to 3 inch pieces
3 large celery ribs, cut into 2 to 3 inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves

Heat oil in saute pan over medium high heat.  Sear roast on all sides, 10 minutes total.  Transfer roast to slow cooker.

Stir flour into saute pan; cook 1 minute.  Add tomato paste and cook 1 minute more.

Deglaze saute pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire sauce; bring mixture to a simmer, scraping up any brown bits.

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 setting for 4-5 hours or on low for 8-9 hours.  Discard thyme and bay leaves before serving.

Per serving: 427 calories, 15g. fat, 100mg cholesterol, 251mg sodium, 15g. carbs, 2g. fiber, 53g. protein