SLOW COOKER COUNTRY-STYLE POT ROAST

Steps:

• Dry the roast with paper towels, then season with salt and pepper.
• Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
• Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
• Add the roast to the slow cooker.
• Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
• Add the onions, carrots, and 1/4 teaspoon salt.
• Cook until the vegetables are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the wine, scraping up any browned bits.
• Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
• Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
• Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
• Transfer the roast to a carving board and tent loosely with foil.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• Discard the bay leaves.
• Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
• Stir in the parsley and season with salt and pepper to taste.
• Untie the roast and slice 1/2-inch thick.
• Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
• Serve, passing the remaining sauce separately.