Toss together the flour and Steak seasoning in a large bowl. Place beef in bowl and pat the seasoned flour over every surface; set side.

Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Add the leek and scallion greens and sauté for a few minutes, until softened. Scrape them into the bottom of a large slow cooker.

Heat reserved 2 tablespoons oil in same skillet until hot. Brown floured meat on all sides until it sports a nice crust, about 5 minutes total; remove from heat.

Whisk red wine, water and tomato paste into slow cooker. Add bay leaf, thyme and season with some salt and pepper. Add meat to slow cooker; liquid should just come over the top of the meat. Add a little water if it doesn’t. Tuck the carrots, parsnips and turnips here and there in the liquid.

Cover and set the slow cooker to Low and for 8 hours .

Add potatoes about 2 hours before the pot roast is finished. If you aren’t home or are asleep you have two choices: add them at the beginning (but they risk falling apart) or simply steam them and serve alongside.

After 8 hours, the meat should be fork tender and the vegetables will be cooked through. Taste the sauce and adjust seasoning with salt and pepper and additional FODY Steak Spice Blend, if desired. The pot roast is ready to be served with a little chopped parsley on top. It can also be refrigerated in an airtight container for up to 3 days.