Pomegranate Beef in the Crockpot

This extremely easy dish is extremely delicious!  I had a strong feeling it was going to be good just from reading the recipe, so I went ahead and made it for the first time when we had friends joining us for dinner.  And because it was so super easy and required no culinary skill on my part, I joined in with everyone else and raved about how wonderful the meat and sauce tasted!  Tender, juicy, and full of tremendous flavor.  The picture is my leftovers over rice, which works.  But it's much better served over creamy mashed potatoes.
  

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence (I used 1 tsp. each of basil, oregano, thyme, and rosemary)
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Combine spices in a small bowl and then rub the mixture on all sides of meat.  Add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top. 

Cover and cook on low for 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve over mashed potatoes, and don't forget to include the sauce on top.