in a 4-6 quart slow cooker, whisk together the tomato paste, cornstarch, and 1 cup water. Add the carrots, potatoes, onion, celery and Bay leaves and toss to mix. Season the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and set on top of the vegetables.
Cover and cook until tender on low for 7 to 8 hours or on high for 4 to 5 hours. Let the meat rest for 10 minutes before discarding the kitchen twine and slicing the meat across the grain. Serve with vegetables and cooking liquid and sprinkle with the parsley. Serves six