Heat oil in a Dutch oven over high heat until wisps of smoke rise. Generously sprinkle salt and pepper on both sides of the pot roast. Sear the roast until browned, about 3 minutes per side. Meanwhile, place all other ingredients in slow cooker. Nestle the pot roast on top of the vegetables. Cover and cook on low until the meat is tender and fully cooked, about 7 hours. Remove roast, slice, and serve with the cooked carrots.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/sunday-slow-cooked-pot-roast/