Place roast in a crock cooker; arrange onion, carrots and mushrooms around the roast.
In a large bowl, whisk together remaining ingredients (broth through paprika); pour mixture over meat and vegetables in the slow cooker. Cover and cook on LOW for 6 to 8 hours. Transfer meat to a cutting board and allow it to rest for 10 minutes before slicing; serve with vegetables and slow cooker juices.
Notes
SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with a little grass fed butter and salt and pepper to taste till you get a mashed potatoes texture.NUTRITION: 460 Calories; 27g Fat (53.7% calories from fat); 41g Protein; 12g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 622mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 3 Fat.