1 3-4 lb. boneless beef chuck roast, trimmed, seasoned with salt and pepper
¼ cup all-purpose flour (or gluten-free substitute, Kristen's go-to is 2 tablespoons of corn starch)
2 tablespoon tomato paste
½ cup dry white wine, like vermouth
1½ cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups sliced onion
6 + medium carrots, peeled and cut into 2- to 3-inch pieces
3 large celery ribs, cut into 2- to 3-inch pieces
4 sprigs fresh thyme
2 bay leaves
Instructions
Heat oil in a saute pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt crock-pot or slow cooker.
Stir flour in pan and cook for one minute. Add tomato paste and cook 1 minute more. Deglaze pan with wine, until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up and browned bits. *(If you are making this gluten-free, don't add the wheat flour. Instead mix two tablespoons of cornstarch with 3 tablespoons of water until you have a smooth paste. Wait until after you have added the broth to stir in the cornstarch mixture. Stir constantly until the broth has thickened.)
Transfer broth mixture into crock-pot; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is for-tender on high-heat setting for 4-5 hours or low-heat setting for 8-9 hours. Discard thyme sprigs and bay leaves before serving with mashed potatoes.
Recipe by Culinary Mamas at https://culinarymamas.com/crock-pot-pot-roast-with-garlic-thyme-gravy/