Alrighty, here's the recipe:
2 lb chuck roast (I used a 3 lb)
1/4 cup flour
2 tsp Italian Seasoning
1 tsp salt
1/2 tsp freshly ground pepper
2 TBS olive oil
2 large onions, cut into thin wedges
1 parsnip, thickly sliced
2 carrots, thickly sliced
1 celery stalk, thickly sliced
1 cup cabernet sauvignon
1/2 cup beef broth
Trim excess fat from roast and cut into 1 inch cubes. Combine flour, italian seasoning, salt and pepper. Coat meat with flour mixture. Brown meat in batches in hot olive oil, adding more oil if necessary.
Meanwhile in a large slow cooker, add onions, parsnips, and carrots. Top with browned meat. Combine wine and beef broth and pour over meat.
Cover and cook on high for 5 hours. Then cook on low until carrots are tender. (mine took 8 1/2 hours total)