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Place the roast in a slow cooker and sprinkle with salt and pepper. Add carrots, parsnips, celery, onion and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Cover and cook on Low for 10 hours.
With a slotted spoon, transfer vegetables to a serving platter. With a large spatula, lift out roast, trying to keep in one piece. Place on top of vegetables and strain liquid into a fat separator or measuring cup. Transfer remaining vegetables to platter.
Skim fat from liquid and transfer to a small saucepan. Combine flour and butter in a small bowl. Whisk into saucepan. Bring to a simmer over medium heat. Cook 3 minutes and serve over pot roast and vegetables.