Crock Pot Pot Roast with Red Wine

3-4 pound chuck roast

2 pounds small red potatoes, washed

2 carrots

2 stalks celery

1 onion

1 shallot minced

tablespoon garlic

3.5 cups beef broth

1 cup merlot

3 sprigs thyme

2 sprigs rosemary

brown the roast in a frying pan

coarsly chup dattots, celery, and onion

put the vegetables in the crock pot

put the roast in the crock pot on top of the veg

add the add the shallots and garlic

add the wine and beef broth

add the rosemary and thymr

cover and cook on low for 8 hurs

transfer the juices to a tan and boil, adding potato starch to thicken