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1
Preheat a large saute pan over medium-high heat.
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2
Place the flour in a shallow bowl and coat the beef, making sure that the flour adheres to the beef and any excess falls off.
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3
Add the canola oil to the saute pan.
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4
Once hot, add the beef.
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5
Brown on all sides, for 10-15 minutes total, flipping carefully after 7-8 minutes.
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6
Remove the roast from the pan, keeping the stove on.
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7
Add the onion, carrots and celery into the pan.
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8
Sprinkle with salt and black pepper and saute until cooked through and tender, about 8 minutes.
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9
Add the garlic and cook for an additional minute.
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10
Remove the pan from heat.
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11
Heat your slow cooker to low (if you are cooking for 7-8 hours) or high (if you are cooking for 3-4 hours).
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12
Add the sauteed veggies to the slow cooker.
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13
Add the tomatoes, beef broth, red wine, thyme, rosemary, oregano, parsley and granulated sugar.
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14
Sprinkle with salt and pepper.
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15
Stir to combine.
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16
Add the beef to the slow cooker and cover.
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17
Cook for 7-8 hours on low or 3-4 hours on high.
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18
When the beef has cooked, remove the beef from the slow cooker and cover with foil, leaving the slow cooker on.
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19
Increase the setting to high, if not set to it already.
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20
Add the cornstarch and water mixture to the slow cooker with the sauce and whisk to combine.
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21
Continue to whisk until the sauce has thickened substantially, about 2-3 minutes.
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22
If you find that the gravy isnt thick enough for you, feel free to add more cornstarch mixture until you reach the consistency you desire.
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23
Serve the sliced or shredded beef with the gravy and enjoy!
