Combine the olive oil, minced garlic and rosemary in a small bowl and stir well. Set aside one hour (or more) to let the oil absorb the flavors.
In the crock pot (heat off) (or Dutch oven) – pour in the beef stock and red wine.
Place the roast in the crock pot or Dutch oven. Cover with the rosemary and garlic olive oil. The mix will drip into the stock and wine and add flavor.
Cover the crock pot and turn heat to low. Check after four hours. For a medium rare roast you want an internal temperature of 140° and for medium the temperature should be 155°. Use your best judgement when cooking meat to less than well done.
When the roast is a few degrees short of the temperature you want, remove it from the crock pot and cover it with foil.
Au jus is “with juice.” Taste the juice in the crock pot. If you’d like it a bit stronger, which I usually do, add a tablespoon of beef bouillon and stir.