Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.55 Kcal (1087 kJ)
Calories from fat	116.55 Kcal
		% Daily Value*
Total Fat	12.95g	20%
Cholesterol	50.64mg	17%
Sodium	132.4mg	6%
Potassium	626.21mg	13%
Total Carbs	12.89g	4%
Sugars	5.08g	20%
Dietary Fiber	2.81g	11%
Protein	17.36g	35%
Vitamin C	10.1mg	17%
Vitamin A	0.4mg	14%
Iron	1.9mg	11%
Calcium	62.1mg	6%

Amount Per 100 g
Calories	82.77 Kcal (347 kJ)
Calories from fat	37.17 Kcal
		% Daily Value*
Total Fat	4.13g	20%
Cholesterol	16.15mg	17%
Sodium	42.22mg	6%
Potassium	199.69mg	13%
Total Carbs	4.11g	4%
Sugars	1.62g	20%
Dietary Fiber	0.9g	11%
Protein	5.54g	35%
Vitamin C	3.2mg	17%
Vitamin A	0.1mg	14%
Iron	0.6mg	11%
Calcium	19.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Italian Vegetable Chowder

Vegetable oil, Onion, diced, Stalks celery, sliced and 11 more..
Ragu Bolognese

Ground beef, Ground pork, Bacon strips, diced and 19 more..
Italian Restaurant Chicken

Broiler/fryer chicken (3 lb), cut up and skin removed and 12 more..
Braised Lamb Shanks

Olive oil, Pancetta, diced, Lamb shank, Salt & pepper and 10 more..
Chicken in Creole Sauce

Boneless chicken thighs or 2 1/2 lbs boneless chicken bre... and 17 more..
Emerils Lasagna

Fresh ricotta, Grated provolone, Grated mozzarella and 30 more..
Beef and Barley Soup III

Vegetable oil, Chopped onion, Chopped celery and 12 more..
Italian-Style Pot Roast

Garlic cloves, minced, Salt, Fresh ground black pepper and 9 more..
Rockport Fish Chowder

Vegetable oil, Coarsely chopped onion and 12 more..
Shrimp Gumbo

Onion, halved, Stalks celery, Olive oil and 12 more..
Tomato & Red Lentil Soup

Vegetable oil, Onion, chopped, Stalk celery, chopped and 9 more..
Dillard's Garden Room Dutch Potato Soup(Copycat)

Vegetable oil (i use olive oil), Chopped onions and 9 more..