Step 1

Place a large 9-10" skillet over medium high heat. When the pan is hot, add 1 tablespoon of the oil and carefully add the roast to the pan. Cook until the roast is well browned, about 4-5 minutes, the turn the roast over and sear the other side.

Step 2

Remove the seared roast from the skillet and place it into the slow cooker bowl. Add the additional tablespoon of oil if needed and briefly sauté the onions and garlic, 3-4 minutes, before add the wine or 1 cup of broth and the Dijon mustard to deglaze the pan.

Step 3

Make sure to scrape up all the browned bits, then pour the onion mixture over the top of the roast. Next add the remaining cup of beef broth, then the thinly sliced celery.

Step 4

Add the potatoes and carrots on top of the celery, then place the herb sprigs over the potatoes. Sprinkle the sea salt and pepper over the top.

Step 5

Place the slow cooker lid on and set the timer for 8 hours on low, or until fall apart tender. You can also cook this on high for 4-5 hours, but low heat will give you a more tender roast.

Step 6

When the cooking time is up, remove and discard the herb sprigs, season to taste with sea salt and pepper if needed and serve. You can serve this straight from the slow cooker bowl or arrange it on a serving dish.