1 3-4 lb. roast
Seasoning (I use Tony Chachere's, salt, and fresh ground black pepper)
3 Tablespoons Olive Oil
1 28 oz. can crushed tomatoes
1 cup water
1/2 cup wine
2 yellow onions (quartered)
4-5 small new potatoes (halved)
2 tsp. garlic or 2 chopped cloves of garlic
1 bag baby carrots
2 celery stalks (sliced)
1 cup mushrooms (sliced)
2 sprigs rosemary (you can use dried rosemary and thyme if you don't have fresh)
4 sprigs thyme
2 bay leaves
Season all side of the roast with salt and pepper.
In large, heavy skillet heat 2 Tablespoons of olive oil over moderate heat
Sear and brown roast on both sides, getting a nice crust.
Remove roast from skillet and place in Crock Pot. Set crock pot to medium heat.
Pour in the tomatoes, water, and wine.
Add vegetables and herbs around the roast.
Season with Tony Chachere's or other all-purpose seasoning.
Drizzle with remaining Tablespoon of olive oil
Cook on medium heat until roast and vegetables are fork-tender.
Remove bay leaves before serving.