Step 1

Pat roast dry with paper towels, then season with salt and pepper all over. Heat oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about 1/4 cup of beef broth in your crock, then place browned roast in crock.

Step 2

In the same skillet over medium heat, sauté onions until softened, about 4-5 minutes. Stir in garlic, tomato paste and Italian seasoning. Then, pour wine into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.

Step 3

Spread onion mixture over roast in slow cooker. Combine Worcestershire sauce and beef broth, then pour into the crock as well. Add fresh herbs, then cover and cook on LOW for 3-4 hours (please read notes on cooking times).

Step 4

Open slow cooker and add vegetables around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender (please read notes on cooking times).

Step 5

Remove vegetables and meat and keep warm on a serving platter. Discard herbs. Combine cornstarch and cold water and stir into juices left in crockpot. Cook without the lid on HIGH for about 10-15 minutes, until thickened. You can also transfer juices with cornstarch slurry to a pot and simmer on the stove for 5-6 minutes.

Step 6

Tear meat into pieces, discarding any fatty tissue. Place back on serving platter, smother in gravy and serve!