Heat oil in large skillet. Season meat with salt and pepper. Place in skillet over medium-high heat and brown roast on all sides.
Place half of the cut-up vegetables into the crockpot. Place meat on top. Scatter remaining vegetables around roast.
Add bay leaf, beef broth and red wine.
Cover and cook on low 8-10 hours or on high for 6-7 hours.
When the roast has about 30 minutes to go, prepare the gravy.
Mix flour with enough water to make a smooth liquid-y paste. Take a little of the beef broth from the crockpot and mix with the flour-water mixture to temper it. This will prevent any lumps from forming when adding it to the hot broth in the crockpot. Add to the crockpot and stir.
Replace the cover on the crockpot and finish cooking.
Remove roast to serving plate and place vegetables around it. Drizzle a little gravy over roast and serve the rest on the side.
Notes
BEST BEEF CUTS FOR CROCKPOTEye of Round Roast, Chuck Roast, Rump Roast or Top Round Roast / Bottom Round Roast