1 (3 pound) boneless chuck roast
1 (10 ounce) package frozen pearl onions
4 carrots, peeled and sliced in rounds
1 cup beef broth
½ to 1 cup red wine
¼ cup flour
1 tablespoon onion soup powder

Place onions and carrots in bottom of crock pot with roast on top. Whisk together the beef broth, wine, flour and onion soup powder until smooth. Pour over roast. Cover and cook on low heat, about 300 degrees. Cook for 2 1/2 hours.