Place half of the potatoes, celery and carrots in the bottom of a casserole dish.
Sprinkle with half of the minced garlic.
In a bowl combine the vegetable broth and the wine.
Pour half of the mixture over the vegetables.
Salt and pepper to taste.
Place the roast in the casserole dish.
Using one soup mix envelope, rub it into the roast.
Turn the roast over, pushing it down into the vegetables, and rub the second envelope
all over the roast. Place the remaining of the potatoes, celery and carrots on top and
around the roast. Sprinkle with the remaining of the garlic. Pour the remaining broth
mixture over the top. Salt and pepper to taste.
Cover and cook on Low for 2 to 3 hours.
If desired, using a slotted spoon, remove the roast and vegetables to a warm serving
platter and keep warm. Using about 1/2-cup of the juices from the crock pot, mix with
the flour. Pour the remaining of the juices into a sauce pan. Bring the juices to a boil
and whisk in the flour. Cook, stirring constantly, until the gravy is thickened. Slice the
roast and pour the gravy over the roast and vegetables. Serve extra gravy on the side.
