Vegetables

1. Prep -Prepare and chop the vegetables. Add the veggies to the slow cooker.

Roast

1. Season Roast - Pat the chuck roast dry with paper towels. Sprinkle with 2-3 teaspoons of salt and 1-2 teaspoons of pepper. Coat roast on all sides in the flour and shake off the excess
2. Brown Roast - Heat the 2 tablespoons of canola oil in a large cast iron skillet or dutch oven over medium-high heat. When oil and pan is hot, brown the roast on all sides. About 10 minutes total.
3. Add to Slow Cooker - Transfer browned roast to slow cooker on top of the veggies.

Homemade Gravy

1. Start Gravy - To the same skillet or dutch oven over medium-high heat, add the 1 tablespoon of oil. Add the tomato paste, stirring and cooking until dark red. About 1 minute. Add the 1/3 cup of flour and red wine. Whisk until thick.
2. Finish Gravy - Add beef broth, bay leaves, 1/2 teaspoon of salt, and a generous pinch of pepper. Bring to a simmer while whisking until it is smooth and thickens slightly. About 3-5 minutes.

Cook the Roast

1. Add to Slow Cooker - Pour gravy into slow cooker over the roast and vegetables. Cook on low for 8 hours.
2. Vegetables - Remove the roast and let rest. Remove thyme and bay leaves, discard. Use a slotted spoon to separate the vegetables into a bowl. Toss the vegetables with the fresh parsley and season with salt and pepper, if needed.
3. Cut Roast - Slice the roast against the grain or use two forks to shred into big chunks. Serve on a platter with the bowl of vegetables and the gravy on the side.