• Combine seasoning ingredients and massage onto all sides of the roast, followed by the flour.
• Pat roast completely dry.
• Heat olive oil in a large skillet over medium-high heat. Add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients except the butter and add to the slow cooker, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size.
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
• Arrange the potatoes around the roast and top with carrots.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil to keep warm while preparing the gravy.

Prepare the gravy:

• Melt the butter in a small saucepan over medium heat.
• Add 4 tablespoons of flour and whisk for 1-2 minutes, until it begins to brown.
• Add the liquid from the slow cooker in splashes, stirring continuously.
• Bring to a boil, then reduce to a simmer.
• Decrease heat to low and simmer until ready to serve. The gravy will continue to thicken.
• Season carrots and potatoes with salt and pepper. Garnish the roast and vegetables with parsley and serve.