Ingredients

Beef Ingredients

• 3 pounds beef roast chuck, sirloin, etc.
• 3 tablespoons thyme leaves fresh
• 4 cloves garlic sliced
• 1 teaspoon cosher salt
• 1/2 teaspoon black pepper ground
• 2 tablespoons extra-virgin olive oil

Sauce Ingredients

• 2 medium onions diced
• 3 stalks celery diced
• 2 medium carrots diced
• 1 tablespoon tomato paste
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 1 cup low-sodium beef broth
• 1 cup low-sodium chicken broth
• 2 tablespoons worcestershire sauce
• 1 teaspoon dijon mustard
• 2 bay leaf

Vegetable Ingredients

• 2 cups young potatoes cubed
• 1 medium turnip peeled and cubed
• 2 medium carrots cubed
• 2 cups small mushrooms
• 1 pint grape tomatoes

Directions

1. Preheat oven to 325 degrees.
2. Trim any fat from the roast. If the roast is odd shaped or loose, bind it up around its circumference with kitchen twine to ensure that it cooks evenly.
3. Mix thyme, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
4. Pat meat dry with paper towel and cut 1″ deep slits into the meat.
5. Stuff each slit with thyme & garlic mixture.
6. Season roast well on both sides with salt & pepper.
7. Heat oil in a large dutch oven on medium heat.
8. Sear roast until brown on all sides, about 10 minutes. Set roast aside on plate.
9. Saute diced onions, celery and carrots in the roast drippings for about 5 minutes, or until onions start to soften. Stir frequently.
10. Add the tomato paste to the veggies, stir it well until it starts to brown on the bottom of the pot.
11. Stir in the flour.
12. Deglaze the pot with wine, scraping up all the loose brown bits from the bottom.
13. Stir in the broth, bring to a boil.
14. Return the roast to the pot, cover, and place in the oven for 2 hours.
15. After two hours, remove pot from oven.
16. Transfer the roast back to a platter.
17. Using a colander, drain remaining sauce and discard vegetable bits.
18. Transfer clear sauce into the slow cooker, and mix in worcestershire sauce, dijon mustard, and bay leaves.
19. Place roast into slow cooker.
20. Add potatoes turnips, and carrots to the slow cooker.
21. Turn slow cooker on high for 6 hours.
22. With four hours to go, add tomatoes and mushrooms.
23. To serve transfer roast and vegetables to a platter, and break meat into pieces with a fork. Spoon the sauce over the meat and vegetables; garnish with sprigs of fresh thyme.