Slow-Cooker Pot Roast
Put a slow cooker to good use to make this long-simmering meal. Adapt the heat setting to fit your schedule, using the high setting for half-day cooking or low setting for cooking all day.
1. Dredge roast in flour, coating all sides. Heat olive oil in a large skillet over medium-high heat. Add roast and sear for 4 to 5 minutes on each side or until well browned. Transfer to slow cooker.
2. Add remaining ingredients to slow cooker. Cover and cook on low for 6 to 8 hours or until meat and vegetables are tender. Remove and discard thyme sprigs and bay leaf before serving.