Grease your crock pot with half of the olive oil (2 tbsp). Add half of the vegetables to the bottom of the pot and season with salt.

Rinse chuck roast and season generously with salt and mixed herbs. Place to the side when done.

Oil a skillet with the rest of the olive oil and heat to medium high. While the skillet is heating, coat the seasoned chuck roast with flour. Place floured chuck in skillet once it is heated and brown lightly on both sides.

Transfer roast to the crockpot and add the bay leaf and remaining vegetables. Season with salt and pour in red wine.

Cook on low for 6-8 hours or on high for 5.