Slow Cooker Pot Roast {Crock Pot Roast}

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• 2 tablespoons extra-virgin olive oil
  Ingredient note

  Source: 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons salt
  Ingredient note

  Source: 1 1/2 teaspoons salt
• 1 teaspoon black pepper
  Ingredient note

  Source: 1 teaspoon black pepper
• 4 pounds boneless chuck roast (, trimmed of excess fat)
  Ingredient note

  Source: 4 pounds boneless chuck roast (, trimmed of excess fat)
• 2 each medium sweet onions (, chopped)
  Ingredient note

  Source: 2 medium sweet onions (, chopped)
• 4 cloves garlic (, minced)
  Ingredient note

  Source: 4 cloves garlic (, minced)
• 1 pound baby new potatoes (, sliced in half if they are too large)
  Ingredient note

  Source: 1 pound baby new potatoes (, sliced in half if they are too large)
• 3 each large carrots (, peeled, halved lengthwise, and cut into 2-inch pieces)
  Ingredient note

  Source: 3 large carrots (, peeled, halved lengthwise, and cut into 2-inch pieces)
• 2 each 4-ounce parsnips (, peeled, halved lengthwise, and cut into 2-inch pieces)
  Ingredient note

  Source: 2 4-ounce parsnips (, peeled, halved lengthwise, and cut into 2-inch pieces)
• 3 tablespoons tomato paste
  Ingredient note

  Source: 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
  Ingredient note

  Source: 2 tablespoons Worcestershire sauce
• 2 tablespoons mustard (Dijon or spicy brown)
  Ingredient note

  Source: 2 tablespoons mustard (Dijon or spicy brown)
• 2 tablespoons brown sugar
  Ingredient note

  Source: 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
  Ingredient note

  Source: 2 tablespoons all-purpose flour
• 2 teaspoons dried oregano
  Ingredient note

  Source: 2 teaspoons dried oregano
• 1 teaspoon Better Than Beef Bouillon paste
  Ingredient note

  Source: 1 teaspoon Better Than Beef Bouillon paste
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• 1 1/2 cups reduced-sodium beef broth
  Ingredient note

  Source: 1 1/2 cups reduced-sodium beef broth
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 2 tablespoons fresh chopped parsley (, for serving)
  Ingredient note

  Source: 2 tablespoons fresh chopped parsley (, for serving)

1. Coat the bowl of a 6-quart slow cooker with nonstick cooking spray.
2. Warm oil in a large skillet over medium-high heat. Season the roast all over with the salt and pepper. Sear on both sides until browned (about 4 minutes each side).
3. Place the onions, garlic, potatoes, carrots, and parsnips into the slow cooker. Lay the seared beef on top.
4. In a medium bowl, whisk together the tomato paste, Worcestershire, mustard, brown sugar, flour, oregano, bouillon paste, beef broth, salt, and pepper. Pour over the beef. Add the bay leaf.
5. Cover and cook on the low setting for 8 hours, or until meat is tender and falling apart and the vegetables are tender.
6. Taste and add any extra Worcestershire, brown sugar, salt or pepper, if necessary.
7. Slice meat, garnish with parsley and drizzle with the gravy.