Sunday's Best Slow Cooker Pot Roast

1 three lb. beef roast
2 T. unsalted butter
1 T. extra virgin olive oil
.5 tsp kosher salt
.5 tsp ground black pepper
3 tsp or 1 T minced garlic with juice
1 tsp ground thyme
3 med. onions, sliced 1/4 in. thick
4 stalks celery, diced 3/4 in. pieces
1 c. sliced carrots
1 c. red wine
1 c. stock (I use unsalted vegetable)
1 c. tomato paste

Place oil and butter in cast iron skillet over med. high heat. Season roast with kosher salt, black pepper, and minced garlic (pour .5 tsp. juice from jar). Sear meat, approx. 6 minutes per side. Remove to plate and add vegetables to skillet. Saute approx. 15 minutes, then deglaze with wine and stock; add tomato paste and thyme and cook an additional 5 minutes. Place vegetables in slow cooker and top with roast. Cook on low for 9 hrs.

(1 inch thick meat, 1/2 cup veggies)