Sunday Pot Roast

It's Sunday after church and we ask, What's for dinner?
Why, pot roast, of course. 

2 beef eye rounds (2 1/2 lbs each)

1/4 cup flour

3 large carrots, peeled, cut in 1" pieces

4 celery stalks, trimmed, cut in 1" pieces

1 white onion, peeled, but into 1" pieces

3 cups beef stock

1/4 cup soy sauce

1 cup red wine

1 can (14 1/2 oz) fire roasted, diced tomatoes

3 sprigs fresh thyme

2 springs fresh rosemary

Place the beef on a plate or cutting board and coat with flour on all sides.  Place the beef and all remaining ingredients in the pot, then cover with the lid.

Turn dial to Slow Cook, set temperature to Hi and set time to 5 hours and 30 minutes, and press Start/Stop to begin cooking.  

When cooking is complete, allow the beef to rest in the pot for 15 minutes to allow some of the cooking liquids to be absorbed into the beef.  

Remove the beef from the pot, slice, and serve with cooking liquids and vegetables.