Slow Cooker Pot Roast

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One 4-pound beef chuck roast

Kosher salt and freshly ground black pepper

1/3 cup all-purpose flour, plus more for coating

3 tablespoons olive oil

4 medium carrots, cut into 2-inch pieces

3 stalks celery, peeled and cut into 2-inch pieces

1 medium onion, cut into 1/2-inch wedges

3 cloves garlic, mashed

3 tablespoons tomato paste

1 cup red wine

3 cups low-sodium beef broth

3 bay leaves

2 sprigs fresh thyme

1/2 teaspoon ground allspice

1/2 cup loosely packed parsley leaves, chopped