Savory Pot Roast with Vegetables
In a 4 quart or larger slow cooker, combine carrots, celery, onion and garlic. Place browned roast on top of the vegetables.
In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme and bay leaves. Pour over roast and vegetables.
Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on low or 4 to 5 hours on high. When beef is done, transfer the roast to a heated serving platter. If cooking on low, turn the slow cooker on high.
Skim any fat from the surface of the sauce. Add salt if using. Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
To serve, carve the beef against the grain
into thin slices. Serve at once.