Handful of baby carrots or 5 large peeled, carrots cut into chunks
1lb. bag of yukon gold potatoes, cut in half
If you have time let the roast come to room temperature before cooking.
You can cook this in the oven in a thick bottomed covered pot (Dutch oven) or you can cook this in the crock pot.
Regardless of which method you choose you need to sear the meat before cooking. If cooking in the oven then just use the same pot to sear that you use to cook.
Heat oil in pot. Pat the roast dry with paper towels and season with salt, pepper and Italian seasoning. Season liberally. Brown the meat on both sides. This will take about 5 minutes per side.
If roasting in the oven:
Preheat oven to 300Â°. When the roast is browned, remove from the pot and place on a plate. Add the onions and garlic to the pot and let soften, about 3 minutes. Place roast on top of onions/garlic. Add 1/2 cup of wine and bay leaf. Cover with a tight fitting lid ad transfer to oven. After 15 minutes of cooking turn the oven down to 250Â°. Cook roast 3 1/2-4 hours or until the roast falls apart. During the last hour of cooking add the carrots and potatoes to the pot.
If cooking in the crock pot:
Place onions and garlic in bottom of crock pot and place the roast on top. Add 1/2 cup red wine and bay leaf. Cook 4-10 hours depending on how much time you have. Add the carrots and potatoes the last hour.