Slow cooker beef pot roast

Season both sides of the chuck roast very generously with salt and pepper; pat all-purpose flour into both sides and shake off the excess.

Sear well on both sides in a large skillet with a couple tablespoons of vegetable oil over medium-high heat until shimmering hot, turning when the underside is brown; remove.

At medium, saute thickly sliced mushrooms in a chunk of butter three or four minutes until lightly browned; add a roughly chopped onion and cook about five minutes until translucent with color on the edges.

Add a couple cloves of chopped garlic for a minute, then a big tablespoon of flour for about a minute, then about a tablespoon of tomato paste caramelized in the center of the pan for a minute.

Stir in the chicken broth, bring back to a simmer to thicken, and turn off.

Put celery and carrots in the crock pot, the roast on top, fresh rosemary and thyme, then the onion and mushroom mixture; lid on, high for five or six hours until fork tender.

Check every few hours, pressing it down and skimming off the fat; pull out the bones once they release.

Break the meat into chunks over mashed potatoes; ladle over the gravy and vegetables; adjust salt and pepper, optional cayenne and chopped parsley.