Salt and pepper your roast on all sides. Cover the roast in flour, shaking off any excess flour.

Heat a large skillet or sauté pan on medium-high heat. Add two tablespoons of olive oil. Cook the roast on all sides until golden brown all around, about 8-10 minutes total.

Transfer the roast to the slow cooker along with carrots, celery, potatoes, garlic, tomato paste, beef broth, bay leaf, and fresh thyme. Or, add the carrots and potatoes about an hour after the other ingredients and the meat.

Add the remaining oil to the pan. Cook the onions in the pan until barely translucent, about 4 minutes. Add half the wine and stir onions and wine together. Add to slow cooker along with remaining wine.

Cook in slow cooker on low for 8 hours, or until 'fork tender' (i.e., easy to shred with a fork).

Remove the meat and vegetables from the slow cooker. Discard the bay leaves and thyme. Transfer sauce to the pan. Over medium-high heat, add the flour to the pan and simmer until your sauce thickens.

Stovetop or oven pot roast method: If you’re not using a slow cooker, follow steps 1-4 above, using a Dutch oven instead of a skillet or sauté pan. If using the oven, preheat to 275º Fahrenheit. Cover your pot and cook in the oven for 3 ½ to 4 hours. You can also cook your pot roast on the stove by placing over a low simmer for 3 hours. When roast is ready, remove meat and vegetables and follow step 6 above to make your pan sauce.