Comfort food at its best, pot roast.
Preheat the crock pot on high.
Peel and slice one onion into thin slices.
Heat oil in a large skillet and when the oil is hot, add the onion slices, cooking until starting to brown on both sides. Place the onion slices in the bottom of the slow cooker.
In the skillet (add more olive oil, if needed), brown the roast for 2 to 3 minutes on all sides.
Place the meat into the crock pot and add the vegetable stock and enough burgundy wine to cover.
Peel the remaining onions and quarter them. Add the celery and onions to the slow cooker crock pot.
Add the small potatoes to the crock pot. If they are larger than a golf ball, cut them in half first. By this time the area around the roast is full of vegetables and the potatoes end up on top of the roast.
Empty the can of tomatoes including the juice over the top, washing some of the thyme into the liquid. If the liquid does not cover (or nearly cover) the vegetables, add a cup or two of water.
Cover and cook on high 3 to 4 hours. Or cook all day at the medium or low setting, depending on the crock pot.
Remove the vegetables to a serving bowl and place the roast on a platter to serve. Or serve the vegetables surrounding the meat on a platter.
If you want to make the liquid into gravy, in a small sauce pan, mix equal parts of melted butter and gluten free flour to form a paste. Slowly add the liquid from the slow cooker and whisk until smooth.
Bring this gravy to a boil over medium heat. Reduce the heat and continue stirring until thickened.
Serve with Crusty French Rolls or gluten free dairy free white bread, and red wine.