1 4-pound chuck roast
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 cup red wine
2 cups beef broth
1 cup mushrooms, cleaned and halved
1 onion, quartered
2 sprigs rosemary
2 sprigs thyme
3 cloves garlic, peeled and smashed
Pat the pot roast dry with paper towels. Generously season it with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the roast and sear it on all sides for about 4 minutes per side, until a nice crust develops. When all sides have been browned, place the roast into a 6-quart slow cooker.
With the skillet still over medium-high heat, add the red wine. Scrape up the browned bits from the bottom of the pan and pour the contents over the roast.
Add the beef broth to the contents in the slow cooker. Nestle the mushrooms, onions, rosemary, thyme and garlic around the roast.
Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.