Step 1

Season the pot roast with salt and pepper.

Step 2

Place a large and heavy skillet over high heat and add canola oil.

Step 3

Once hot, add the pot roast and brown it on all sides, 3-5 minutes on each side. Should be nicely browned. Set aside.

Step 4

Add the diced onion to the same pan and cook for 1-2 minutes.

Step 5

Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.

Step 6

Add ½ cup of the wine and scrape the bottom of the pan very well.

Step 7

Transfer the mixture from the pan to the slow cooker. Add the rest of the wine, Worcestershire sauce, and broth. Stir to combine.

Step 8

Add the carrots and the potatoes in one layer.

Step 9

Add the browned beef, top with fresh rosemary, thyme, and bay leaves.

Step 10

Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until fork-tender.

Step 11

Remove bay leaf, rosemary, and thyme before serving.

Step 12

To make the sauce into a glaze, strain the liquid out after it is done cooking and spoon off the fat and discard.

Step 13

Add the remaining sauce to a small pan, in a small bowl mix two tablespoons of cornstarch with ¼ cup beef broth or red wine, and add the slurry to the saucepan. Cook in a saucepan on medium heat until thickened, about 8-10 minutes.

Step 14

Garnish with fresh parsley and herbs when serving.