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Brown the roast: Heat the olive oil in a large skillet over medium-high heat. Season the beef roast with salt and pepper. Brown the roast on all sides.
Assemble the pot roast: Transfer the browned roast to a slow cooker. Add the onion, carrots, celery, garlic, thyme, rosemary, salt, and pepper. Pour in the beef broth and red wine.
Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the meat is tender.
Serve: Remove the roast from the slow cooker and let it rest for 10 minutes. Slice the roast and serve with the vegetables and gravy.