Place potatoes, carrots and garlic in lined slow cooker.
Combine salt, pepper, and rosemary in small bowl. Rub the mixture all over the roast.
Put the roast on top of the vegetables, and pour the wine and water over the top.
Cover the slow cooker and cook for 11 hours on low.
Remove the roast and vegetables to a platter and cover to keep warm.
In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
Cook the gravy for about 1 minute or until desired thickness.
Slice the pot roast across the grain and serve with the vegetables and gravy.
Notes
Use a slow cooker liner to keep the veggies from sticking to the side. When it’s time to clean up you can simply remove the liner and wipe out the crock.
I prefer to use a good red table wine rather than red cooking wine when making this pot roast. The recipe only calls for ½ cup, but you can also enjoy the wine with dinner. Substitute pomegranate juice for the red wine, if you prefer a non-alcoholic option.
Prepare all the ingredients the night before and store in the fridge. In the morning, add everything to the slow cooker and start the cooking process.