Step 1

Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.

Step 2

Place the meat in the pan. Cook for 4-5 minutes per side or until browned.

Step 3

Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.

Step 4

Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.

Step 5

Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.

Step 6

Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.

Step 7

Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.

Step 8

Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.

Step 9

Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.