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1
Mix the herbes de provence, ground fennel, ground pepper and thyme together.
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2
Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
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3
Rub the mixture over the roast so that all surfaces are coated with the herbs.
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4
Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
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5
NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
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6
Add the beef broth to crockpot.
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7
Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
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8
Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
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9
When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
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10
Add au jus as desired.
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11
Serve with a green salad and toasted french bagette slices with butter.
