To start, sprinkle the roast liberally with kosher salt on both sides. This will help bring moisture and protein to the surface to help brown the meat.
Heat up a pan large enough to fit the roast, over medium high heat. Cast iron would be best. Add enough cooking oil to coat the the bottom of your pan,
Once hot add the roast. Make sure to brown the meat on every side. Whole process should take about 10 minutes.
Add to the slow cooker.
Add all the seasonings to the broth. Taste the broth to make sure it's strongly flavored. Add more until it's really strong. Then pour over top the roast.
Add the sprigs of rosemary on top. Put the lid on the slow cooker, and cook for 6 to 8 hours or until the pot roast falls apart with a fork.
Add in your favorite cooked vegetables (like carrots, celery, or potates). Or serve over freshly made grits or polenta.