Slow-Cooker Classic Pot Roast with Carrots and Potatoes

Pat beef dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of beef to create 2 evenly shaped roasts. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to plate.

Add onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper to fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.

Stir potatoes, carrots, and bay leaves into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Cover and cook until beef is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.

Discard bay leaves. Transfer vegetables to serving dish and tent loosely with foil. Using large spoon, skim fat from surface of sauce. Stir in parsley and season with salt and pepper to taste.

Remove twine from roasts, slice meat against grain into ½-inch-thick slices, and arrange on serving dish with vegetables. Spoon 1 cup sauce over meat and serve, passing remaining sauce separately.