Sprinkle roast with salt and pepper (or Beau Monde). In dutch oven, brown
roast in hot oil; drain. Add remaining ingredients, except carrots and
potatoes. Simmer, covered, 1 1/2 hours. Add vegetables, cover, and simmer 1
hour longer. When I feel lazy, I simply spray the crockpot with non-stick
cooking spray (ie., Pam), omit the oil, add the roast, and then mix the
remainder of the ingredients with a little wine, pour it over the roast,
and let it cook on LOW for about 6 hours. Tasty and easy! It's from the
Hunt's Cookbook (modified)

From