Marinara Pot Roast

1 (3-pound) beef chuck roast

2 tablespoons vegetable oil

1 cup dry red wine or beef broth

2 onions, cut into wedges

12 ounces baby carrots 

10 ounces sliced white or cremini mushrooms

1 (24-ounce) jar marinara sauce

Salt and pepper

Flour, for dredging

Egg noodles, for serving

Season roast with salt and pepper, then coat lightly with flour. Heat oil in a skillet over medium-high until hot, then brown all sides of roast. Remove roast from pan and deglaze pan with ½ cup wine or broth. Remove pan from heat. 

Add onions, carrots, and mushrooms to slow cooker. Add pan liquid, then add roast. Pour marinara sauce over roast (use remaining wine or broth to rinse out jar and add to the slow cooker). Cook on lowest setting/longest time. Serve with egg noodles.