1. Preheat electric skillet on high. In a small bowl, combine dry ingredients. Coat all sides of roast with dry mixture, reserving dry mixture that doesn't stick to the meat.

2. In 2 T of the butter melted in electric skillet, brown all sides of the meat; remove and set aside.

3. In same skillet, cook carrots, celery, onion and garlic in the remaining 2 T butter, covered, for 10 minutes of just beginning to brown. Stir in reserved dry mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.

4. Cook, covered at 350 for 2 1/2 to 3 hours or until meat is very tender. Transfer meat to a platter and slice. Remove and discard bay leaf. Serve with pan gravy. You can thin pan gravy with a little additional beef broth if desired.