Heat a frying pan over medium high heat. Season roast with salt and pepper; coat with as much flour as will stick to roast. Add oil to pan and sear roast, browning on all sides. Remove from pan and place in slow cooker.
1 (3-pound) Certified Angus Beef ® English roast or chuck arm roast, 1 tablespoon kosher salt, 2 teaspoons ground pepper, ⅓ cup flour, 3 tablespoons canola oil
Add remaining flour, onion, apple and dried herbs to pan and sauté over medium heat for 3 minutes, stirring often. Add wine and simmer an additional 2 minutes scraping browned bits up from bottom. Transfer to slow cooker. Add stock and bay leaves, cover and cook on low 5 hours.
⅓ cup flour, 1 medium onion, 1 apple, 1 teaspoon dried oregano, 1 teaspoon ground sage, 1 teaspoon dried thyme, 2 cups red wine blend, 5 bay leaves, 2 cups beef stock
Skim excess fat from surface and add potatoes, carrots, parsnips and sweet potatoes to slow cooker. Cover and cook an additional 2-3 hours on low until beef is fork tender and vegetables are soft.