Best Pot Roast Ever

• 4 whole Sliced Carrots
• 1/2 cups Diced Onion
• 4 cloves Garlic
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Marjoram
• 1 Tablespoon Olive Oil
• 2- 1/2 pounds Beef Chuck Roast
• 1- 1/2 teaspoon Salt
• 1 Tablespoon Black Pepper
• 1/2 cups Red Wine
• 1/2 cups Low Sodium Vegetable Broth

1. Place diced veggies and garlic in the slow cooker.
2. Add dried herbs, and stir to combine.
3. Salt and pepper roast on all sides.
4. Heat a skillet on medium-high heat and add olive oil.
5. When oil is hot, add the roast.
6. Brown roast on all sides, then add to the slow cooker on top of the veggies.
7. Pour wine and broth over roast.
8. Cook on high for 3 1/2 to 4 hours, or 7-8 hours on low.
9. If possible, about halfway through cooking time, turn the roast over.

carrots, onion, garlic, rosemary, dried marjoram, olive oil, salt, black pepper, red wine, vegetable broth

Taken from tastykitchen.com/recipes/main-courses/best-pot-roast-ever-2/ (may not work)