Slow Cooker Pot Roast with Tomato-Based Gravy Recipe

Ingredients

• 1 boneless beef chuck roast (3-4 pounds)
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• 1 large onion, diced
• 3 large carrots, peeled and diced
• 3 stalks of celery, diced
• salt and black pepper
• 6 clove of garlic, finely minced
• 1 28-ounce can whole tomatoes, with juice
• 1 1/2 cups beef broth
• 1 cup red wine
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped (plus extra for garnish
• 1 teaspoon granulated sugar
• 1 tablespoon corn starch mixed with 1 tablespoon water (more or less depending on how you like the consistency of your gravy)