Step 1

Dry roast thoroughly. Season liberally with salt and pepper.

Step 2

Add oil to skillet. Brown roast over high heat, on both sides, until well browned, 3-4 minutes per side.

Step 3

Cut vegetables into large chunks.

Step 4

Line bottom of crockpot with vegetables. Place browned roast over top of vegetables.

Step 5

Deglaze skillet with red wine, scraping bits off of the bottom of the pan.

Step 6

Add wine and stock to crockpot with the meat.

Step 7

Cook on low about 6 hours, or on high for 3-4 hours.

Step 8

Slice roast. Serve with vegetables and sauce. *See notes.