Step 1

Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.

Step 2

Peel shallots and cut in half through the root.

Step 3

Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.

Step 4

Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.

Step 5

Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.

Step 6

Top roast and vegetables with fresh thyme and rosemary.

Step 7

Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.

Step 8

Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.

Step 9

Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.

Step 10

Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.