Go hearty and rustic on a chilly day with this country stew of veggies and chunks of beef in a red wine broth. Ladle it over noodles straight from the slow cooker.
Use beef broth instead of the wine if you prefer.
To save time, use beef stew meat instead of cutting the beef roast into pieces.
If you can't find the julienne-cut sun-dried tomatoes, cut your whole ones with a kitchen scissors.