Created by QueenBea on December 8, 2012
Step 1: Mix together the flour, oregano, garlic powder, seasoned salt, pepper and crushed fennel seed; pour into a plate.
Step 2: Place the roast in the flour mixture and turn to coat all sides.
Step 3: Bring the oil to medium-high heat in a cast iron or heavy bottom skillet.
Step 4: Brown the roast on all sides to form a crust on the outside, being careful not to pierce the meat. (I use large tongs).
Step 5: Place the browned roast in the crock; toss in the chopped onion and set aside.
Step 6: Pour the wine into the skillet.
Step 7: Bring to a boil; reduce heat and simmer stirring to scrape up bits until reduced by half.
Step 8: Pour the wine reduction into the crock.
Step 9: Pour the broth into the crock and cook on high for 4 to 5 hours or low for 8 to 9 hours.
Step 10: Serve with your favourite side.