SIRLOIN TIP ROAST WITH VEGETABLES

This is for Jeri Bracey who I take water aerobics with at the YMCA. This would be good to come home to on a cold rainy day like today.
1 (3lb.) sirloin tip roast-trimmed
2 Tbsp. canola oil
4 lg. carrots, cut in 2-inch pieces
3 potatoes, cut in 1 1/2-inch cubes
1 medium onion, minced
3 cups water
1 (10oz.) can beef broth
1 (8oz.) can tomato sauce
1 cup dry red wine
1 tsp. sugar
1 tsp. hot sauce
3/4 tsp. salt
Brown roast on all sides in hot oil in large pot. Remove and cut in to 3 equal pieces. Place in Crock-pot. Add vegetables and remaining ingredients which have been mixed together. Cook on HIGH 2 hours; reduce heat to LOW and cook 7 more hours. Remove meat from crock and shred with two forks, return to pot with veggies and sauce.
Would be very good with a cake of my Mama Joe's Cornbread which you can find in the recipe group.
" Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains; another, a moonlit beach; a third, a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years. Hit a tripwire of smell and memories explode all at once. A complex vision leaps out of the undergrowth." ~Diane Ackerman, A Natural History of the Senses