I made this recipe, changed a couple of things and adapted it to the crock pot. I first sprinkled the roast with garlic and herb seasoning, then browned it (in canola oil) on all sides in a heavy pan. I then put the roast in a crock pot set to low. I heated the wine and water (mixed) in the pan I used to brown the meat and poured it over the roast, added the seasonings (I didn't have all of them so used Herbes de Provence and dehydrated onion flakes). I didn't use salt because of health reasons and didn't put in the veggies.. I cooked it between 7 and 8 hours. I cooked potatoes separately (so I could mash them) and some carrots and served everything with a small salad. The meat turned out very moist tender and flavorful and I thickened the liquid in the crock to make gravy. We never missed the salt. Great meal without all the salt that so many recipes have.
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I made this recipe, changed a couple of things and adapted it to the crock pot. I first...