Clean and cut the onion, potatoes, and carrots into bite size chunks and place them in the bottom of the crockpot.

Season the pork on all sides with italian seasoning, salt, and pepper.

Heat olive oil in a pan and brown the pork on all sides.

Place the browned pork on top of the veggies in the crockpot.

Sprinkle the top of the roast with the onion soup mix. Pour the wine and water over the roast. (I usually deglaze the pan I browned the meat in with the water and wine mixture to get all the flavor from the meat and seasonings.)

Place the lid on the crockpot and cook on low for 8 hours or high for 4 hours.

The meat should be tender and have an internal temperature of at least 180° F. (I usually go for an internal temperature around 200° F to be on the safe side.)