Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside.
Use the Manual Food Processor to mince the leak. Cut the onion into 2" pieces and add to the Food Processor and chop to desired size. (Do not use an electric processor, it will make the pieces too small very fast.) Cut the carrots, celery, and optional potatoes. Chop the roasted pepper. Set aside.
Put the Rockcrok® Dutch Oven on the stove and saute the onions mixture and pressed garlic in the olive oil over medium heat, until a little soft. Turn off heat and let cool for 5 minutes. Contents will continue to cook.
Put the Rockcrok® Dutch Oven into the Rockcrok® Slow Cooker Stand. Place roast on top of the onion/garlic mixture.
Add the cider, wine or whiskey, tomatoes, herbs, and about a cup of water. Lightly stir.
Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies, but do not overfill. Leave at least an inch at the top to prevent it from bubbling over.
Set Rockcrok® Slow Cooker Stand to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
About a half hour before you transport the roast, give the veggies a little stir and turn Rockcrok to warm. To transport put the dutch oven in a cozy. Return to base and set on warm at the pot luck.