Mum's always know about pot roast - this one was good and comforting. I used ketchup, but would reduce the 1 cup called for or use 1/2 cup ketchup and 1/2 cup wine as the 1 full cup was overpowering, I found. My herbs did include oregano and a bay leaf, buy I also added a pinch of dried thyme and a dash of cinnamon (I love the taste of a bit of cinnamon in a red sauce).
This recipe turned out great. I made a few changes. I browned the roast but placed it in my Rival 5 quart slow cooker. I placed the vegetables on the bottom with the roast on top. I combined 1/2 cup beef broth with 1/2 cup red wine for the extra water. I used 1 Tablespoon crushed Italian herbs, 1 bay leaf and 1 clove of minced garlic. I cooked everything on Low for 6 hours. The roast turned out Fantastic and the gravy was just as good to serve over Garlic and Herb Mashed Potatoes. Thanks for posting.