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1
Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper.
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2
Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it).
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3
Sear the meat on all sides until browned, then transfer to a plate.
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4
Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes.
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5
Add the tomato paste and cook, stirring, for 1 minute.
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6
Add the red wine and cook, scraping any browned bits off the bottom of the pan.
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7
If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
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8
Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine.
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9
Cover and cook until the meat is fork-tender, about 8 hours.
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10
Remove the roast from the slow cooker and cover to keep warm.
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11
Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes.
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12
(You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
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13
Slice the pot roast, ladle the gravy over it, and serve.
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14
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
