Slow-Cooker Pot Roast

A down-home Sunday meal. Delicious served with mashed potatoes. This resembled more of a stew-like consistency rather than a roast, but still comforting and yummy. For a more roast-like appearance, strain veggies from gravy after removing roast and arrange roast and veggies on a serving platter and top with gravy.

From Food Network

Ingredients:
~One 4lb beef chuck roast (or whatever is on sale that week)
~salt and pepper
~1/3 cup flour, plus more for coating
~3 tbs olive oil
~1 lb. carrots, cut into 2-inch pieces
~1 package mushrooms
~1 medium onion, cut into 1/2 inch wedges
~3 cloves garlic, mashed
~3 tbs. tomato paste
~1 cup red wine (a shiraz or chianti would work well)
~3 cups low-sodium beef broth
~3 bay leaves
~2 sprigs fresh thyme
~1/2 tsp. ground allspice
~1/2 cup loosely packed parsley leaves

1. Sprinkle roast on all sides with salt and pepper. Coat in flour and shake off excess.
2. Heat 2 tbs oil in a large nonstick skillet over medium-high heat. Brown roast on all sides and transfer to slow cooker. Add carrots, celery, onion, and garlic.
3. Add remaining tbs oil to skillet. Add tomato paste and stir until the oil turns brick red (about 1 minute). Add flour and wine and whisk until thick - it's okay if there are some lumps.
4. Add beef broth, bay leaves, thyme, allspice, 1/2 tsp salt, and a dash of pepper and bring to a simmer, whisking until gravy is smooth and thickens slightly.
5. Pour gravy into slow cooker and cook on low for 8 hours.
6. Before serving, remove roast and let rest for a few minutes. Remove thyme stems and bay leaves. Toss parsley with veggies and season with salt and pepper if needed.
7. Slice roast against the grain and serve topped with veggies and gravy.