Tangy Slow Cooker Pot Roast (Lori Hogan)

1 boneless beef chuck roast – 2 to 3 pounds
2 tsp. Hungarian paprika
2tsp. Monterey Steak Rub
2 Tbls. Olive oil
½ cup beef broth
½ c. red wine
3 Tbls. Balsamic vinegar
1 Tbls. Honey
4 oz. tomato sauce
1 large onion, quartered, sliced
1 large carrot, cut in ½-inch slices
3 cloves garlic, thinly sliced

heat olive oil in skillet over med-high heat

Rub roast with paprika and steak rub into all sides. Cook roast in skillet for about 5 minutes on each side to brown. Put onion, carrots, and garlic in bottom of slow cooker and place roast on top. Pour the broth/wine mixture into the hot skillet and use spatula to scrape up any browned bits; pour over roast in slow cooker. Cover and cook on HIGH for 1 hour. Rdeuce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 ½ to 4 ½ hours.