Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper. Lightly coat a heavy skillet with the cooking spray and place over medium high heat. Add roast and sear until well brown on all sides, about 8 minutes total cooking time.
In a 4 quart or larger crock pot, combine carrots, celery, onions and garlic. Place browned roast on top of vegetables.
In a large mixing cup combine wine (or beef broth), tomato paste, Dijon mustard, thyme and bay leaves. Pour over meat and vegetables in crock pot.
Cover and cook until roast is very tender when pierced with fork, about 8-9 hrs on low or 4-5 hrs on high. When roast is done, transfer to a heated serving platter.
If cooking on low, turn the crock pot up to high. Skim any fat from the surface of the sauce. Pour the blended cornstarch mixture into the crock pot and cookm stirring often, until sauce is bubbling, about 10-15 minute Using a slotted spoon remove vegetables from the sauce and arrange around the roast. Transfer sauce to gravy boat to serve alongside the roast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	507.24 Kcal (2124 kJ)
Calories from fat	246.46 Kcal
		% Daily Value*
Total Fat	27.38g	42%
Cholesterol	151.92mg	51%
Sodium	286.09mg	12%
Potassium	1145.88mg	24%
Total Carbs	13.32g	4%
Sugars	5.62g	22%
Dietary Fiber	3g	12%
Protein	44.84g	90%
Vitamin C	8.6mg	14%
Vitamin A	0.4mg	12%
Iron	5.2mg	29%
Calcium	84.7mg	8%

Amount Per 100 g
Calories	131.53 Kcal (551 kJ)
Calories from fat	63.91 Kcal
		% Daily Value*
Total Fat	7.1g	42%
Cholesterol	39.39mg	51%
Sodium	74.18mg	12%
Potassium	297.13mg	24%
Total Carbs	3.45g	4%
Sugars	1.46g	22%
Dietary Fiber	0.78g	12%
Protein	11.63g	90%
Vitamin C	2.2mg	14%
Vitamin A	0.1mg	12%
Iron	1.3mg	29%
Calcium	22mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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