Heat oil in a 12 inch over medium heat until shimmering but not smoking. Add the onions, carrots, garlic, tomato paste, and 1/4 ts salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. Stir in the wine and tomatoes, scraping up any browned bits; set aside.
Lay the roast in the slow cooker insert. Add the broth, tapioca, soy sauce and thyme to the onion and tomato mixture, then pour in over the roast. Cover and cook on low until the meat is tender, about 9-11 hours. (alternately, cover and cook on high 6-7 hours).
Transfer the roast to the carving board, set aside to rest. Let the cooking liquid settle for 5 minutes then gently tilt the slow cook insert and degrease as much as possible off the surface of the sauce using a large flat spoon. Stir in the parsley and season with salt and pepper to taste.
Using the roast and slice into 1/2 inch thick pieces. Arrange the meat on a warmed serving platters and pour 1 cup of sauce over the top. Serve, passing the remaining sauce separately.