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1
Dry the roast with paper towels, then season with salt and pepper.
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2
Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
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3
Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
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4
Add the roast to the slow cooker.
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5
Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
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6
Add the onions, carrots, and 1/4 teaspoon salt.
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7
Cook until the vegetables are softened, about 5 minutes.
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8
Stir in the garlic and cook for 15 seconds.
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9
Stir in the wine, scraping up any browned bits.
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10
Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
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11
Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
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12
Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
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13
Transfer the roast to a carving board and tent loosely with foil.
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14
Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
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15
Discard the bay leaves.
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16
Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
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17
Stir in the parsley and season with salt and pepper to taste.
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18
Untie the roast and slice 1/2-inch thick.
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19
Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
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20
Serve, passing the remaining sauce separately.
