Perfect Slow Cooker Pot Roast

Directions

1. 1
   Heat canola oil in a large deep skillet over medium high heat. Sear roast for 5 minutes per side.
2. 2
   Remove to slow cooker.
3. 3
   Reduce heat under skillet to medium and add flour. Stir for a minute, then pour in red wine and whisk until smooth.
4. 4
   Add tomato paste, chicken broth, mustard and Worcestershire and stir until simmering.
5. 5
   Pour over beef in the slow cooker, lifting up the beef to let a little of the sauce get underneath.
6. 6
   Add carrots, onion, garlic and rosemary to the cooker. Cover and cook on low for eight hours.
7. 7
   Sometime in that 8 hours, make the breadcrumbs by sauteing them in the olive oil over medium high heat in a medium skillet until golden and crispy. Set aside.
8. 8
   After 8 hours, remove the beef and shred with two forks into large chunks. Scoop out the veggies with a slotted spoon and put in a bowl, tossing out the rosemary.
9. 9
   Turn the slow cooker to high and add the remaining flour, shaking it in through a small fine mesh strainer if you have one. Stir until the sauce is slightly thickened. Taste and season with salt and pepper.
10. 10
    Return the beef to the cooker and stir it around until it is well coated with sauce.
11. 11
    Spoon beef into warmed bowls, add veggies and garnish with bread crumbs and parsley.