Step 1

Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat.

Step 2

Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.

Step 3

Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid.

Step 4

Cook the meat until very tender (you should be able to cut it with a fork):  about 5 to 6 hours on high or 9 to 10 hours on low.

Step 5

Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side.