Slow Cooker Pot Roast

Directions

1. Sprinkle the roast all over with 2 1/2 t. salt and 1 1/2 t. pepper. Coat in flour and shake off any excess. heat 2 T. Olive oil in a large nonstick skillet over medium high heat. Add the roast to the skillet and cook until golden brown on all sides., about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 T. oil to the skillet over med heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it is okay if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teas. salt and a few grinds of pepper and bring to a simmer, whisking until the gravy is smooth and thickens slightly (about 4-5 min.) Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be very tender. remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper if needed. slice the meat against the grain (mine just fell apart). Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side. Absolutely divine with mashed potatoes!