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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 to slow cooker.
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 water; bring to a boil. Pour liquid over beef and cook on High for 6 hours or on Low for 8 hours.
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 the remaining 3/4 teaspoon thyme. Return meat to slow cooker for remaining cook time.
Remove meat from slow cooker; slice. Stir the remaining 1/4 teaspoon salt into the sauce. Serve roast with vegetables and sauce.