1	3 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat

freshly ground pepper to taste

olive oil cooking spray

3	large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches (5 cm) long

3	large ribs celery, cut into pieces 2 inches (5 cm) long

1	large yellow onion, peeled and cut into 12 equal pieces

3	large cloves garlic, thinly sliced

1	cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth

1/3	cup (74 g) low-sodium tomato paste

1 1/2

tablespoons (23 g) Dijon mustard

1/2	teaspoon (2.5 ml) crushed dried thyme

2	large bay leaves

salt (optional)

1 1/2

tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water

1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
2. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time.
3. In a 4-quart (4 l) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.
4. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH.
5. When beef is done, transfer the roast to a heated serving platter.
6. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes.
7. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
8. To serve, carve the beef against the grain into thin slices. Serve at once.