On a shallow plate, mix the flour, salt, paprika, and pepper.
Dredge the roast in the flour mixture, coating all sides.
Heat olive oil and butter in a large saucepan over medium heat.
Brown the roast on both sides, turning once, for 5–8 minutes.
Meanwhile, place the chopped onions, potatoes, and carrots in a 5–6 quart slow cooker.
Lay the browned roast on top of the vegetables.
Pour ¼ cup water and the condensed tomato soup into the saucepan.
Bring to a boil while scraping up any browned bits from the pan.
Pour the liquid over the roast in the slow cooker.
Cover and cook on low for 8–10 hours, or until the meat and vegetables are very tender.
If a thicker gravy is desired, remove the roast from the slow cooker and cover with foil.
In a small bowl, mix the cornstarch with the remaining ¾ cup water.
Stir the mixture into the slow cooker liquid.
Cover and cook on high for 20–30 minutes, or until the gravy thickens.
Notes / Tips / Wine Advice:
Serving Tip:Serve with crusty bread and a fresh green salad for a complete meal.Wine Advice:Pair with a bold red wine such as Cabernet Sauvignon or Merlot to complement the richness of the beef.