This is one you need to set the alarm for if you want to do it on a work day… I did mine in the crock pot, but last time i followed Pioneer Woman Dinnertime recipe because it was a weekend. Works well both ways.
Start by salting and peppering your 4-5 lb roast on both sides (the roasts at my grocery store were only 2 1/2 lbs, so I just did 2 of them and it still worked… I’ll take all the luck I can get!). In a large pot (or Dutch oven if you are not using he crock pot), heat 3 tbsp olive oil over high heat. Seat the roast (or roasts in my case) on all sides (about 1 min per side), then remove to a plate and set aside.
To the same pot, add 2 diced onions, 3 diced stalks of celery, 3 minced cloves of garlic, and 2 tbsp tomato paste. Cook over medium-high heat, stirring till tender and the tomato paste releases its flavor. Add in 2 C red wine, and stir scraping the bottom to get the yummy brown bits off the bottom. Add in 2 C beef broth and stir in 1/2 C sweet orange marmalade. Stir that till the orange marmalade is mixed in. For the crock pot, transfer this to the crock pot, then add the meat back into the cooking liquid. For the oven, no need to transfer. Top with 4 carrots cut into 1″ pieces, 4 parsnips cut into 1″ pieces, and 5 large red potatoes quartered then cut into 1″ pieces (be sure to clean your veggies thoroughly and peel your carrots and parsnips). Top with 3 sprigs of rosemary and 3 sprigs of thyme (or more if you want). Push the veggies and herbs into the liquid then put on the lid (for not crock pot and regular pot.
In the crock pot, cook on low for about 7 hours and then let it sit on “keep warm” till you get home. It will practically fall apart and be so tasty! In the oven, cook at 275 degrees for 3-4 hours (closer to 4 in my experience).
To serve, remove the rosemary and thyme . Remove the roast and shred/pull apart to remove the fat. In a separate dish or spread around the roast, add the veggies. Top the roast with some of the remaining juice/sauce. We also like to serve this with some sort of bread, and tonight we had a rosemary and olive oil bread from the bakery (so yummy!).
OPTIONAL: You can make a brown gravy made based on the package (or do half wine and half water to make a red wine gravy that rocks) to serve with the roast and veggies.