Country Style Pot Roast with Red Gravy

1 Large Boneless beef chuck roast (5 ½-6 pounds)

salt and pepper

4 teaspoons vegetable oil

3 medium onions, chopped

1 large celery, chopped

4 medium carrots, chopped

6 medium garlic cloves, minced

1 cup red wine, or a substitute

1 28oz can crushed tomatoes

2 c chicken broth

½ t hot red pepper flakes (optional)

3 bay leaves

1 teaspoon dried thyme

2 T chopped fresh parsley

Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until simmering but not smoking. Brown roast thoroughly on all sides, 8-10 minutes. Transfer browned roast to slow-cooker insert.

Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.

Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves and thyme and transfer to slow-cooker insert.

Set slow cooker to high, cover, and cook until tender, 6-7 hours or 9-10 hours on low. Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor or use immersion bleder and process until smooth. Stir in parsley and season to taste with salt and pepper.

Remove strings from roast and cut into 1/2 inch slices. Transfer meat to warmed serving platter. I serve the gravy in a gravy boat on the side. I like it on my roast and potatoes.