Place the carrots, onion, garlic, thyme, bay leaf and cloves into the bottom of the slow cooker.
In a medium bowl, whisk together the chicken broth, wine and tomato paste. Set aside.
Pat the roast dry with paper towels. Rub the top and bottom generously with olive oil and salt and pepper each side.
Heat a large cast iron skillet to medium high. Set the roast into the pan and sear it until a dark crust forms on one side, approximately 4-5 minutes. Turn it over and sear the other side for another 4-5 minutes. Remove the roast from the pan and set it on top of the vegetables in the slow cooker. Reduce the skillet on the stove to medium. Add the broth/wine mixture to deglaze the pan and simmer for 2-3 minutes. Be sure to scrape the bottom to loosen any browned bits as there is lots of flavor in them. Pour the mixture over the roast and cover with the lid.
Set the slow cooker on low heat and the timer to 8 hours. Do not lift the lid during the cooking time.
At the end of the cooking time, remove meat from the slow cooker and tent with foil to keep warm.
Strain the contents of the cooker over a medium saucepan through a sieve and discard the solids. Skim the fat from the top. Bring liquid to a boil and reduce to simmer until content is reduced by half, about 5 minutes. Meanwhile, in a small bowl, mix the flour into the sour cream using 2 tablespoons (30ml) liquid from the saucepan to form a paste. Set aside.
Once liquid is reduced, whisk in the brandy and horseradish mustard. Follow by whisking in the sour cream mixture until fully blended. Continue to cook, stirring occasionally, for 5 minutes until gravy thickens.
Slice the roast. Top with gravy, garnish with fresh parsley and serve with your favorite vegetables.
Place the carrots, onion, garlic, thyme, bay leaf and cloves into the bottom of the slow cooker.
In a medium bowl, whisk together the chicken broth, wine and tomato paste. Set aside.
Pat the roast dry with paper towels. Rub the top and bottom generously with olive oil and salt and pepper each side.
Heat a large cast iron skillet to medium high. Set the roast into the pan and sear it until a dark crust forms on one side, approximately 4-5 minutes. Turn it over and sear the other side for another 4-5 minutes. Remove the roast from the pan and set it on top of the vegetables in the slow cooker. Reduce the skillet on the stove to medium. Add the broth/wine mixture to deglaze the pan and simmer for 2-3 minutes. Be sure to scrape the bottom to loosen any browned bits as there is lots of flavor in them. Pour the mixture over the roast and cover with the lid.
Set the slow cooker on low heat and the timer to 8 hours. Do not lift the lid during the cooking time.
At the end of the cooking time, remove meat from the slow cooker and tent with foil to keep warm.
Strain the contents of the cooker over a medium saucepan through a sieve and discard the solids. Skim the fat from the top. Bring liquid to a boil and reduce to simmer until content is reduced by half, about 5 minutes. Meanwhile, in a small bowl, mix the flour into the sour cream using 2 tablespoons (30ml) liquid from the saucepan to form a paste. Set aside.
Once liquid is reduced, whisk in the brandy and horseradish mustard. Follow by whisking in the sour cream mixture until fully blended. Continue to cook, stirring occasionally, for 5 minutes until gravy thickens.
Slice the roast. Top with gravy, garnish with fresh parsley and serve with your favorite vegetables.
