Slow Cooker Beef Pot Roast with Braised Vegetables

Directions

1. Combine crushed fennel seeds with ½ tsp (2 mL) each of the salt and pepper,rub all over roast
2. In a large sauté pan,heat 2 tbsp (30 mL) of oil over medium-high heat; brown beef all over,turning with tongs,about 10 minutes. Transfer pot roast to slow-cooker; set aside
3. Reduce stove-top heat to medium and add remaining oil to pan,if necessary; cook onions,carrots and remaining salt and pepper,stirring for 4 minutes or until just golden
4. Sprinkle with flour; cook,stirring for 1 minute
5. Add beef broth and bay leaves to pan. Bring to a boil,stirring and scraping up crispy brown bits from the bottom of the pan. Transfer vegetables,broth and bay leaves to slow-cooker.
6. Cover and cook on LOW for 7 to 8 hours or until fork tender
7. Remove bay leaves and skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.