To make in the slow cooker:

Cup of Yum
1. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
2. In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
3. Cook on low for 10 hours or until tender.

To make in the Instant Pot:

1. Press the sauté button on the instant pot and wait for it to say "HOT". Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn't fit. Working in batches, sear on each side for 2-3 minutes.
2. Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast.
3. Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven:

1. Preheat oven to 425 degrees. Heat the olive oil on medium-high heat in a large cast iron skillet until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
2. In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt, and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.