Beef Roast w/Veggies

Recipe from southernfood.about.com.
Ingredients:
* 1 boneless beef chuck roast, about 2 to 3 pounds
* 2 teaspoons paprika
* Salt and pepper
* 2 tablespoons olive oil
* 1/2 cup beef broth
* 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth
* 3 tablespoons balsamic vinegar
* 1 tablespoon honey
* 1 can (6 ounces) tomato paste
* 1 large onion, sliced
* 3 large carrots, cut in 1/2-inch slices
* 3 cloves garlic, minced
* 4 red potatoes (omit if only paleo eaters)
* 2 sweet potatoes

Heat the olive oil in a skillet over medium-high heat.

Sprinkle the roast all over with salt and pepper, then rub the paprika into all sides. Cook the roast for about 5 minutes on each side to brown.

Meanwhile, combine the broth, wine (if using), tomato paste, vinegar, and honey; set aside. Put the sliced onions, carrots, potatoes and garlic in the bottom of a 5 to 7-quart slow cooker.

Remove the roast from the heat and place it on the vegetables in the slow cooker. Pour the broth mixture into the hot skillet and use a spatula to scrape up any browned bits; pour over the roast in the slow cooker.

Cover and cook on HIGH for 1 hour. Reduce to LOW and cook for 7 to 9 hours longer, or leave on HIGH and cook for 3 1/2 to 4 1/2 hours longer.

I want to try this with butternut squash or some other paleo friendly veggies (instead of potatoes).