Preheat the slow cooker's insert over medium-high heat.
Season the beef roast generously with salt and pepper. Add the oil to the insert and sear the roast, rotating as each side turns a deep mahogany, about 10 minutes. Transfer the insert to the slow cooker sleeve.
Crush the tomatoes through your fingers into the slow cooker and stir in their juices. Add the herbes de Provence, 3 tablespoons of the cognac and 2 teaspoons salt. Scatter the garlic, carrots, fennel and onion over and around the meat. Whisk together the chicken broth and flour in a small bowl; pour the mixture into the cooker.
Cover the cooker, set it on low and cook for 6 to 8 hours or until the meat is very tender. Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. Stir in the parsley, tomato tapenade, orange zest and remaining 1 tablespoon cognac. Season with salt and pepper.
Slice the meat and lay the slices down the center of a serving platter. Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.
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