My slow cooker pot pot roast

I believe the key to this dish is quality meat. The tenderness of the meat has as much to do with quality of chuck roast as it does time in the cooker.  I buy my chuck roast fresh from Sam's club in bulk packages and freeze for future use.  I season the meat the day before as i thaw it in the fridge for 24 hours before serving.  Also, i try to make sure the vegetables match themselves in size ie potatoes are same size as potatoes carrots as carrots and so forth.

Also, this Sandwich trial is more of a leftover usage than a fresh sandwich because i am using Fridays pot roast as Saturdays pot roast sandwich. I only used the leftover meat and onions. 

2-3 lb choice beef chuck roast
4-6 potatoes quartered and halved if needed to be equal size
2-3 medium onions quartered
4-6 carrots halved or quartered depending on size
4    cloves garlic
1 tsp oregano
1 bay leaf
season salt
fresh cracked pepper
1 cup white wine
1 cup beef stock
4oz mushrooms (can be omitted)
5 qt slow cooker on low

season meat with season salt and pepper up to a day ahead of time
take onions and place on bottom of crock pot
throw in garlic cloves
then place potatoes on top of onions and garlic
add wine stock and bay leaf
place meat on top of potatoes
spread mushrooms around sides of meat
spread carrots on top of mushrooms also around the meat
spread oregano across top of the dish

apply lid and cook for 6 hours or until tender