Italian Pot Roast

0 Season the beef on both sides with kosher salt, black pepper, and garlic powder.
1 Heat a large skillet with cooking oil over medium-high heat. When the oil begins to shimmer, add the beef and sear on both sides until deep golden brown, 5 to 6 minutes per side.
2 Transfer the beef to the bowl of a slow cooker, leaving the skillet on the stove.
3 Reduce the heat in the skillet to medium and add the butter. When the butter melts, stir in the onion, carrots, and garlic. Continue cooking until the aromatics are tender, 6 to 8 minutes. 
5 Add Italian seasoning and flour and stir until no dry spots remain. 
6 Slowly pour the red wine into the pan, scraping up any brown bits from the bottom of the pan. Whisk in the stock, tomato paste, capers, and vinegar. When the liquids begins to simmer, move the pan off the heat. Pour the liquids around the sides of the beef. 
8 Cover and slow cook on low until roast can be easily shredded with a fork, 8 to 10 hours. (Note: Skim off any visible fat on the surface of the liquids that remain in the bowl.)
9 Transfer the meat to a cutting board and shred or slice. 
10 Serve with cooking liquid drizzled over top.