Pot roast in a slow cooker

Ingredients:

• 1 piece (1.8 kg) of roast beef neck
• 1/3 cup flour, plus extra for coating the meat
• 3 tbsp. l. olive oil
• 4 medium carrots, cut into 5cm pieces.
• 3 celery stalks, peeled and cut into 5cm pieces.
• 1 medium onion, cut into 1.2 cm wedges
• 3 cloves of garlic, crushed into a paste
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 cups lightly salted beef broth
• 3 bay leaves
• 2 sprigs of fresh thyme
• 0.5 tsp ground allspice
• 0.5 cup chopped parsley leaves

Preparation:

1. Sprinkle the beef with 2.5 teaspoons of salt and 1.5 teaspoons of pepper. Dredge in flour and shake off any excess. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add the beef to the skillet and sear until golden brown on all sides, turning as needed, about 8 minutes. Transfer the beef to a 5.5-quart slow cooker and add the carrots, celery, onion, and garlic.
2. Add the remaining 1 tablespoon of olive oil to the skillet and place over medium heat. Add the tomato paste and cook, stirring, until brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's okay if a few lumps form). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon of salt, and a few turns of the pepper grinder. Bring to a gentle simmer, whisking, and cook for about 4 minutes until the gravy is slightly thick and smooth.
3. Pour the gravy into a slow cooker. Close the lid and cook for 8 hours on low. The meat and vegetables should be tender.
4. Remove the meat and let it rest for a few minutes. Discard the thyme stems and strain the vegetables, separating the gravy into a separate bowl. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy, season with salt and pepper. Slice the beef across the grain. Arrange the meat and vegetables on a platter, drizzle them lightly with gravy; serve the remaining gravy in a separate gravy boat.