A hearty and flavorful beef roast cooked to perfection in a slow cooker, paired with tender vegetables and a rich gravy.
Prepare the vegetables by peeling and chopping them into chunks.
Keep the vegetable pieces uniform in size for even cooking.
Heat a large pan over medium-high heat and sear the beef roast on all sides.
Searing locks in the juices and enhances the flavor of the meat.
Place half of the vegetables in the slow cooker, then add the seared beef roast on top.
Layering ensures even cooking and flavor distribution.
Add the remaining vegetables and the bay leaf to the slow cooker.
Place the bay leaf in the center for maximum flavor infusion.
Pour the beef broth and red wine over the ingredients in the slow cooker.
Ensure the liquids cover most of the ingredients for thorough cooking.
Cook on low for 8-10 hours until the beef is tender.
Avoid opening the lid during cooking to maintain consistent heat.
Remove excess liquid from the slow cooker, leaving enough to make gravy.
Reserve the liquid in a separate bowl for easier handling.
Mix flour with cold water to form a smooth paste, then stir it into the liquid in the slow cooker.
Stir continuously to avoid lumps in the gravy.
Cook for an additional 30 minutes until the gravy thickens.
Taste and adjust seasoning if necessary.
Discard the bay leaf and serve the roast with the vegetables and gravy.
Garnish with fresh parsley for a touch of color and freshness.
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