Slow-Cooked Beef Chuck Roast with Stew Vegetables

When the weather turns cooler I start hunting for one pot slow cooker recipes and this one was in the new Fall 2015 Menu Magazine from Wegmans. I did do the extra step on searing my meat first to sear in that  extra flavor. We really enjoyed it my only comment would be to cut back a smidgen on the cracked pepper --it was a little bit spicy for me. Also BTW stew veggie mixture is only pearl onions, carrots, celery and small potatoes.

1 pkg (about 2 1/2-3 lbs) Wegmans Boneless Beef Chuck Roast
2 Tbsp Wegmans Cracked Pepper Seasoning Shak'r
1 pkg (40 oz) Food You Feel Good About Cleaned & Cut Stew Vegetables
1 pkg (6 oz) Food You Feel Good About Petite Baby Bella Mushrooms, cleaned
1 can (28 oz) Italian Classics Kitchen-Cut Roma Tomatoes with Basil
1 Tbsp chopped Food You Feel Good About Thyme leaves
1 tsp chopped Food You Feel Good About Rosemary leaves
1 3/4 cups Food You Feel Good About Beef Culinary Stock
1/2 cup Wegmans Pan Searing Flour
1 container (8 oz) Food You Feel Good About Demi-Glace (Meat Dept)

1. Season beef with cracked pepper seasoning; place in 6-8 qt slow cooker. Add stew vegetables, mushrooms, tomatoes, thyme, and rosemary. Add stock and pan-searing flour to separate bowl; stir to combine. Add stock mixture and demi-glace to slow cooker. 
     
2. Cover; cook on HIGH 4 hours. Transfer roast to platter; let rest 10 min before carving.