Crock Pot Roast

My first attempt was perfect!    Read how a crock pot came in very handy during my first days in Uruguay:   "The Real Pioneer Woman of Uruguay." 
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4 pound beef chuck roast (Mama called this a pot roast.)
1/3 cup all-purpose flour,  plus more for coating
3 tablespoons olive oil
4 medium carrots, cut in 2 to 3-inch slices
3 stalks celery, cut into 2-inch slices
1 medium onion, cut in quarters
3 cloves garlic, cut in half
3 tablespoons tomato paste
1 cup red wine
3 cups beef broth (I used chicken broth, because I didn't have beef.)
2 bay leaves
1/4 tsp ground cinnamon
1/8 tsp ground clove
salt and pepper
1/2 cup loosely packed parsley leaves, chopped
Steps
  1. Sprinkle the roast all over with 2 & 1/2 teaspoons salt and 1 & 1/2 teaspoons pepper.  
  2. Dredge (coat) on all sides with a little flour.   Place in a skillet with 2 tbsp of olive oil on medium-high heat.  Brown on all sides, about 8 minutes total.  Place in crock pot.
  3. Tuck in carrots, celery, onions and garlic around the sides of the roast in the crock pot.
  4. Add the remaining 1 tablespoon oil to the skillet over medium heat.   Add the tomato paste and stir for about 1 minute.  
  5. Add 1/3 cup of flour and 1 cup of wine; stir continuously until thickened. 
  6. Add broth, bay leaves, and spices.  Bring to a simmer, stirring until smooth for about 3 to 4 minutes.  Pour into the crock pot and cover.
  7. I cooked on high for 3 hours and on low for an additional 2 hours.  Just check to see if it's done and the veggies are tender.
  8. Take the roast out of the pot and let it sit for about 5 minutes.  
  9. Strain the gravy, saving both gravy and vegetables separately.
  10. Sprinkle vegetables with 1/4 cup of the parsley and stir slightly.
  11. Stir the remaining parsley into the gravy and season with salt and pepper, as needed. 
  12. Serve with rice or potatoes and gravy on the side!