Crockpot Chuck Roast

I combined a couple different recipes from the Whole Foods website. 

1.25 lb grass-fed chuck roast
3 cloves garlic, minced
1.5 tsp dried rosemary
Salt & pepper, to taste
3 tsp. olive oil
5 medium potatoes, quartered
1 lb. baby carrots
1.5 large yellow onions, cut into chunks
1/2 cup vegetable broth
1/2 cup red wine

Combine the garlic, rosemary, & salt & pepper on a plate.  Dredge the roast on both sides through the mixture, coating both sides with the seasoning.  Heat oil in a skillet over medium-high heat.  Brown on all sides, for about 3 minutes each.  While meat is browning, put carrots, potatoes, and onions in the crockpot.  After meat is finished browning, put on top of vegetables in the crockpot.  Add a bit of water to the pan to get all the burnt seasoning out & pour it over the meat in the crockpot. Pour the vegetable broth and red wine over the top and cook on low for 7-8 hours.  Plate the vegetables and the roast and pour the juices over the top.

This was really good, but it was even better leftover the next day...