Pat dry roast with paper towel and season.

Place roast in crock pot and add water & wine. Liquid should cover about 1 1/2 inches of the bottom or so.

Add garlic cloves and vegetables around the roast. They do not have to be under water

Place the sprigs of rosemary on top the roast. Cover and turn on LOW for about 5 hours or until roast falls apart.

TIP: After a few hours spoon liquid over roast and repeat a few times.

Serve by pulling desired amount of roast with tongs and spooning the stew. ENJOY!

TIP: Try serving over rice.

TIP: Day 2: You can use the beef for an "And the Next Day" Recipe. See my "Enchisagna" or "Enchiladas" recipe. You can even use the leftover rice!