Quick And Easy Crockpot Pot Roast And Vegetables With Savory Gravy

3 lb boneless beef chuck roast, trimmed of excess fat and tied with butcher string to secure
coarse black pepper to taste
light oil for browning meat
3 large carrots, peeled and coarse cut
3 stalks celery, coarse cut
1 large yellow onion, peeled and cut into 8 wedges
3 large garlic cloves, minced
1 cup dry red wine or beef broth
1/3 cup tomato paste
1 1/2 Tbsp Dijon mustard
1/2 tsp crushed dried thyme
2 large bay leaves
salt
(optional: 1 Tbsp cornstarch mixed with 2 Tbsp cold water, or substitute almond flour mixed with water.)

Sprinkle roast all over with black pepper. (Add salt if desired.)
Spray a heavy non-stick skillet with cooking spray or coat with oil.
Put skillet over medium-high heat.
When skillet is hot, add the roast and sear until browned well, flipping after side is browned - do not flip continually, just once per side. Brown all over, not just 2 sides.
Arrange the carrots on the bottom of the crockpot, then the celery, then the onion, and sprinkle the garlic over all evenly.
Set the browned roast on top.
In a separate bowl, whisk together the wine, tomato paste, Dijon mustard, thyme, and bay leaves, then pour gently over the roast and vegetables.
Cover the crockpot, set the heat to LOW, and cook 8 to 9 hours or until beef is fork tender.
When done, remove beef and vegetables to a platter.  You may thicken the gravy at this point if desired.  Turn heat on crockpot to high.  Mix the cornstarch and cold water (or almond flour and water) in a cup until dissolved, then stir into the crockpot and stir until liquid thickens; turn heat off.
Spoon vegetables on each plate and serve thin slices of beef alongside.  Spoon the thickened gravy over all.
Cornstarch is not low carb, but the almond flour option is low carb. Another low-carb option is to add okra to liquid and allow to cook together for 5 minutes.  Eggplant is another low-carb thickener.
Serves 6.