Slow cooker beef pot roast

Season both sides of the roast very generously with salt and pepper, pat flour in well and shake off the excess.

Sear on both sides in a couple tablespoons of shimmering vegetable oil in a large skillet over medium-high heat to a deep brown crust; remove to a plate.

Turn to medium, add the mushrooms and a chunk of butter and saute three or four minutes until lightly browned.

Add the chopped onion and cook about five minutes more until translucent with colored edges.

Add the garlic for a minute, then a tablespoon of flour for about a minute.

Add the tomato paste and caramelize it in the center of the pan about a minute.

Stir in the chicken broth; when it comes back to a simmer and thickens, turn it off.

Put celery and carrots in the slow cooker, lay the roast on top, add rosemary and thyme and pour over the onion and mushroom mixture.

Cover and cook on high five or six hours until fork tender, checking and pushing down every few hours.

Skim off fat as it pools; pull out the bones with tongs once they release.

Break the meat into hunks, serve over mashed potatoes with the gravy and vegetables, adjusting salt, pepper and cayenne, with optional parsley.