1 (4 pound) thick-cut blade roast
1 can cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, finely minced
1 tablespoon onion soup mix
1 tablespoon paprika
Salt and pepper, to taste
1/3 cup red wine
1 tablespoon tomato paste
3 garlic cloves, crushed
1 cup beef bouillon
2 large carrots, cut into chunks
1 small onion, sliced

Place roast into crockpot and rub with dry spices. Pour liquids into crockpot and arrange onions, carrots and garlic around and on top of meat. Roast on LOW for 7 to 8 hours.

Allow to rest after cooking and slice thinly.