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Heat a cast iron skillet on medium-high heat.
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Prepare the roast by seasoning it liberally with salt and pepper, then dredging it in flour.
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Add the olive oil into the hot pan, then brown the roast on all sides; it'll take about 4-5 minutes per side.
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Remove the roast from the pan once it's brown and plop in into your slow cooker insert.
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Next, slice and dice the veggies.
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Add the veggies, thyme, rosemary, bay leaves, cumin and paprika into the slow cooker.
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Then, add the beef stock and tomato sauce.
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Swish the liquid and around the roast to make sure it's evenly distributed, then cover the slow cooker and cook on low for 8 hours (or high for 4).
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When the roast is done, strain the gravy and skim to remove any fat. Season the gravy with salt and pepper, if needed.
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Shred or chop up the roast and serve it alongside some mashed potatoes, and top with some of the tender veggies and gravy.