Pot Roast #2

Coat 4 lb chuck roast with seasoned flour and sear in 2 T oil on all sides until golden (8 min). Turn slow cooker to low. Add beef, carrots, onions, garlic, tomatoes drained from can (reserve juice), mushrooms and potatoes. In skillet, heat 1 T oil and add 3 T flour, salt and pepper and tomato paste. Stir about 1 min; add 1/3 c flour and stir. Add 1 c red wine 3 c beef broth and juice from tomatoes. Add 3 bay leaves, 2 sprigs fresh thyme, 1/2 tsp ground allspice, salt and pepper. Bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 min. Pour gravy into slow cooker. Cover and cook 8 hours. Remove roast and vegetables. Toss vegetables with chopped parsley. SLice beef against the grain and serve meat and vegetables on platter, moistening them with some gravy. Serve remaining gravy on the side.