Make It
Step 1
Heat large, heavy-duty skillet over medium-high heat for about 3 minutes.
Step 2
Pat roast dry with paper towels; cut 4 slits on top of roast and 4 slits on bottom of roast. Insert garlic halves into slits. Rub oil over all sides of roast; season with salt and pepper.
Step 3
Add roast to skillet; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
Step 4
Place potatoes, carrots and/or parsnips, onion and thyme in 6-quart slow cooker. Place roast on top of vegetables.
Step 5
Add wine to skillet; cook over medium heat, stirring to scrape up brown bits from bottom of skillet, until wine is almost evaporated. Stir in water and bouillon. Pour into slow cooker; cover.
Step 6
Cook on low for 9 to 10 hours or high for 6 to 7 hours or until roast is fall-apart tender.
Step 7
Place roast and vegetables on serving platter. Discard thyme. Season with salt and pepper. Cover with foil.
Step 8
Pour gravy from slow cooker through a strainer into a medium saucepan; discard solids. Let gravy sit for about 5 minutes; skim off as much oil off the top as you can.
Step 9
Boil over high heat until reduced to about 1 ½ cups.
Step 10
Sprinkle roast with chopped fresh parsley, if desired. Shred meat if desired. Serve with gravy.
