¾lbor 6-8 small purple potatoes, washed, skin left on
1 ½cupscarrots, cut into 2" pieces
2onions, cut into wedges
3celery stalks, cut in 1" diagonal pieces
3clovesgarlic, sliced thin
¼cupflour or cornstarch if gluten-free(optional)
Heat oil in large skillet. Salt & pepper meat to taste. Place in skillet and brown meat on all sides.
Place half of the cut-up vegetables in crockpot. Place meat on top. Scatter remaining vegetables around roast.
Add bay leaf, beef broth and red wine.
Cover and cook on low 8-9 hours or on high for 6-7 hours.
When roast has about 30 minutes to go, prepare gravy.
Mix flour with enough water to make a smooth liquid-y paste. Take a little of the broth from the crockpot and mix with flour-water mixture, to temper it, so that when mixing it with all the broth it does not lump up. Add to broth and stir.
Recover roast and finish cooking.
Remove roast to serving plate and place vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.