Crockpot Pot Roast3 Tablespoons canola or olive oil
1 boneless chuck roast, trimmed (3 to 4 lbs)
1/4 cup flour
2 Tablespoons tomato paste
1/2 cup dry white wine
1-1/2 cups beef or chicken broth
1 Tablespoon Worcestershire sauce
1 medium onion, thinly sliced (more or less onions as you like)
Handful baby carrots
2 small ribs celery, thinly sliced
3 cloves garlic, diced
1/2 teaspoon dried thyme
Small potatoes, quartered
Heat oil in pan (preferable not a non-stick). Sprinkle roast with salt and pepper. Sear roast on all sides until browned, approximately 10 minutes. Place in large crock pot.
Add flour and tomato paste to pan and cook for 1 minute.
Add wine, broth, and Worcestershire sauce, scraping the bits off the bottom of the pan.