PREP THE CHUCK ROAST: DRIZZLLE WITH OIL, SEASON WITH SALT AND PEPPER AND RUB ALL OVER.
SEAR THE ROAST: ADD OIL TO A LARGE PAN OVER MEDIUM-HIGH HEAT AND SEAR FOR ABOUT 4 MINUTES ON EACH SIDE.
MAKE THE GRAVY: SPRINKLE FLOUR INTO THE MEAT DRIPPINGS AND WHISK.
NOW DRIZZLE IN THE BEEF BROTH A SPLASH AT A TIME AND WHISK AFTER EACH ADDITION.
ADD IN RED WINE (IF USING), STIR IT IN, AND SIMMER FOR 5 MINUTES.
COOK IT: ADD ROAST, GRAVY, CHOPPED CARROTS, ONION, AND ROSEMARY TO YOUR CROCKPOT AND COOK FOR 5 HOURS ON HIGH OR 8 HOURS ON LOW.