Pot Roast with Red Wine Sauce

With paper towels, pat beef dry; season with 1/4 teaspoon each salt and black pepper.

In 12-inch skillet, heat oil on medium-high. Add beef and cook 10 to 13 minutes, turning to brown all sides. Transfer to 6-quart slow cooker bowl.

While beef browns, peel carrots and cut into 2-inch chunks. Transfer to slow cooker bowl.

To same skillet, add onions, garlic, and thyme. Cook 2 minutes or until golden, stirring often. Add wine; cook 3 minutes, stirring and scraping up browned bits. Transfer to slow cooker bowl, along with tomatoes and bay leaf; cover with lid and cook on low 10 hours.

Transfer beef to cutting board; discard strings. Cut off one-third of beef; transfer to container along with one-third of vegetables. Refrigerate up to 3 days. Transfer remaining vegetables to serving platter; discard bay leaf.

Transfer cooking liquid from slow cooker bowl to 8-cup liquid measuring cup; discard fat. Pour one-third of liquid into container; refrigerate up to 3 days.

Slice meat across grain and arrange on serving platter with vegetables. Pour remaining cooking liquid over all. Garnish with parsley.