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)