Place roast in a large slow cooker. In a medium bowl, whisk together remaining ingredients (wine through salt) until well blended. Pour over beef in slow cooker. Cover and cook on LOW for 8 to 10 hours.
SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little coconut oil, salt and pepper till you get a mashed potatoes texture).NUTRITION: per serving: 550 Calories; 35g Fat; 36g Protein; 10g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 645mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates. Points: 13