Harvest Pot Roast

3 pounds boneless chuck roast, trimmed and blotted dry
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
1 medium-size onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose four
1/2 cup red wine
1/2 cup low-sodium beef broth
4 medium-size carrots, peeled, quartered lengthwise and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
1-1/2 pounds new potatoes, scrubbed and quartere

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

2. 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 1-1/2 cup water; bring to a boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.

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

4. Remove meat from slow cooker; slice. Stir remaining 1/4 teaspoon salt into liquid. Serve roast with vegetables and sauce. Makes 8 servings.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANNE_SP.