3 tablespoons oil

1 three- to four-pound chuck roast

Salt and pepper

1/4-cup flour

2 tablespoons tomato paste

1/2 cup dry white wine

1 1/2 beef broth

1 tablespoon Worcestershire sauce

2 sliced onions

6 medium carrots, peeled and cut into 3 inch long pieces

3 large celery stalks, cut in three-inch long pieces

1 tablespoon crushed garlic from a jar

2 bay leaves

Heat oil. Sear roast on all sides. Transfer roast to slow cooker. Put flour into a sauté pan. Brown for one minute. Add tomato paste. Cook one more minute. Deglaze pan with wine. Cook until liquid evaporates. Stir in broth and Worcestershire. Bring mixture to a simmer. Scrape brown bits from pan. Add broth mixture to slow cooker. Add other ingredients. Cover. Cook on high for five hours.  Discard bay leaves before serving.

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