3 tablespoons olive oil
1 boneless chuck roast (3 to 4 pounds)
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
1/4 cup balsamic vinegar
4 to 6 carrots, peeled and chopped 2 to 3 inches long
1 large onion, sliced
4 large celery ribs, chopped 2 to 3 inches
6 cloves garlic, chopped
2 bay leaves
Heat the oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper and sear on all sides. About 10 minutes total, you want a nice brown all around. Transfer to your slow cooker.
Sprinkle the flour into the oil and whisk for a minute to get rid of the raw flour taste. Add the tomato paste and whisk for another minute. Add the wine and use a wooden spoon to scrape up the browned bit from the bottom of the pan. Allow to reduce by about half. Stir in the stock and balsamic vinegar and simmer until it thickens.
Pour the gravy over the roast in the slow cooker. Add the veggies, cover and cook on high for 4 to 5 hours.