Step 1

Season the roast with salt and pepper to taste. Dredge the beef in the flour. Melt butter in a large skillet and brown the beef on all sides over high heat, about 4 minutes per side.

Step 2

Transfer the roast in the slow cooker and add the carrots, onion, and potatoes.

Step 3

Reduce the heat on the stovetop to medium. In the same skillet, stir in the tomato paste and cook 1 minute. Stir in the wine and deglaze the pan, scraping any browned bits from the bottom of the skillet. Simmer until the wine is reduced by half, 1-3 minutes.

Step 4

Stir in the broth, onion soup mix, bay leaves, thyme, salt, and pepper to taste. Simmer for 3-4 minutes, whisking occasionally, until thickened.

Step 5

Pour the gravy over the contents of the slow cooker. Cover and cook on high for 4-6 hours or low for 8-10 hours.

Step 6

When cooking time is up, remove bay leaves and thyme and serve the roast with vegetables and gravy, garnishing with more fresh thyme if desired.