• Lightly season the roast all over with salt and pepper. On a large platter, mix 3 tablespoon of the flour, 1 teaspoon salt, and ½ teaspoon of pepper. Turn the roast in the seasoned flour, shaking off any excess.
  3½ lb beef roast, Salt and pepper, 6 tablespoon all-purpose flour
• In a large Dutch oven or large saucepan, heat the oil and butter over medium heat.
  2 tablespoon vegetable oil, 2 tablespoon unsalted butter
• Add the roast and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove from the pan and set aside. Pour off all but 2 tablespoon of the oil in the pan.
• Add the finely chopped carrots, yellow onion, and celery and saute over medium-high heat until softened, about 5 minutes.
  4 carrots, 1 onion, 1 rib celery
• Stir in the remaining 2 tablespoon of flour and cook for about 1 minute.
• Pour in the beef stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a simmer.
  3 cups beef stock

For Roasting in the Oven

• Preheat the oven to 325°F.
• Nestle the roast into the vegetables and cooked stock. Cover and place in the oven for 2½ hours.
• Remove from the oven, uncover, and stir in the potatoes, large carrot pieces, and pearl onions (if using). Cover and return to the oven for another 30 minutes. Stir in the peas and place in the oven for another 20 minutes, or until the vegetables are tender.
  3 gold potatoes, 1 cup pearl onions, ½ cup peas

For Cooking in your Slow-Cooker

• Transfer the roast to your slow cooker.
• Pour the vegetable and stock mixture over the meat and cook for 4 hours on high or 8 hours on low.
• Uncover and stir in the potatoes, carrot pieces, and pearl onions (if using).
• Cover and cook for 45 minutes.
• Uncover and stir in the peas.
• Cover and cook until all the veggies are tender, about 15 minutes longer.

Finishing the Roast

• Transfer the roast to a cutting board and cover with aluminum foil to keep warm.
• Use a slotted spoon to remove the potatoes, large carrot pieces, onions, and peas. Place in a large bowl and cover with foil to keep warm. 
• Strain the cooking liquid through a fine-mesh sieve or a colander with cheesecloth, discarding the excess solids.
• Bring the strained liquid to a boil (plus another cup of beef broth, if needed) over high heat and cook until the liquid is slightly thickened, about 5 to 10 minutes. Taste and add more salt, if desired.
• Slice the roast against the grain and place the slices on a serving dish, and then arrange the roasted veggies around the meat. Drizzle the sauce over the meat and veggies. Serve at once, passing extra gravy on the table.