Directions:
In large skillet, over high heat, brown beef roast on both sides in hot oil. Remove roast from skillet. In same skillet, combine beef juices, 1 cup pasta sauce, wine and bouillon cubes. Cook mixture until hot and bouillon cubes dissolve. Place vegetables in bottom of crock pot. Top with roast; pour bouillon mixture over vegetables and roast. Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter; cover with foil to keep warm. Reserve I cup juices. In medium saucepan, combine reserved juices and remaining pasta sauce. Heat through. Serve with roast and vegetables.