comfort pot roast

1 (4-5 pound) pot roast beef: chuck roast or
2 Tablespoons Olive Oil
4 onions
8 carrots, about 2 cups of one-inch slices
16 oz. button mushrooms
3 large russet potatoes
1/2 head of cabbage
Salt & Pepper
1 cup red wine, or beef broth
2-3 cups beef stock (better than boullion works well!)
3 sprigs Fresh Thyme, or more to taste (I used 1 tsp dried)
3 sprigs fresh rosemary, or to taste

1. Generously salt and pepper the roast on all sides.
2. Cut onions in half and then in quarters, going for wedges that can be turned and browned nicely. Peel, or don't, and chop carrots into one-inch sections. Clean mushrooms and trim ends. I cut large ones in half. Wash and cut potatoes into 3/4-inch slices. Slice cabbage into 3/4-inch "slices."
3. Heat oil in large skillet on medium-high heat. Add onions and brown them one side and then the other. Remove the onions to a large crock pot. Repeat the process with the remaining vegetables, adding more oil when necessary. I season the cabbage and mushrooms a bit with more salt and pepper, but I don't season all the veggies. Finally, add the seasoned meat, and brown it on all sides then place it in the crock pot among the veggies.
4. While the pan is still hot, add wine or broth and scrape the bottom to deglaze it. Pour this deliciousness into the crock pot. Add thyme, rosemary, and remaining broth, to almost cover the meat and veggies, but not to boil out. Cook on low for 6 hours, or as long as you can.

Adapted from Pioneer Woman's Perfect Pot Roast