Sunday Dinner Pot Roast

2 to 4 lb. pot roast
2 cloves of garlic, sliced
1 tsp. ground pepper
1 tsp. salt
1/2 cup white wine (optional)
3 medium potatoes, chopped
2 large carrots, sliced
1 onion, chopped
1 tsp. fresh parsley, minced
1 tsp. fresh rosemary, leaves only
1 tsp. fresh thyme, minced

Place the roast into the crock pot frozen and add all the remaining ingredients. Cover; cook on low 8 to 10 hours (or on high 5 to 7 hours).

If you prefer, the roast can be thawed with several slits cut in it. Place the garlic slices into the slits and then add all other ingredients. Cook the same as above.

To make this meal more elegant, use new potatoes, baby carrots and pearl onions instead of the cut up vegetables.