Brown the carrots and onions seperately in the pot just enough to get brown on each side.
Remove the roast from the pot
Add about a cup of beef stock and a few tablespoons of cooking wine and scrape the bits off the bottom of the pot.
Then, throw everything back in the pot
I put a few sprigs of rosemary out of my garden- tucked down in the pot so it would get in the juices
Bake on 275 for 2 hours for a 1 1/2 lb roast and 3- 3 1/2 hours for a 3 lb roast. This is the key cook it low! (I'm not sure if this was my prior problem since I had done it in the crock pot on low before)
The entire meal earned rave reviews from the boyfriend and my roommate who said (and I quote) "I don't want to end up in your blog!"
So proud! I give all of the credit the freshly grown rosemary from my garden- and to Pioneer Woman for talking me through it step by step :-)