Heat medium size cast iron skillet on the stove. Season the beef eye round roast with garlic, salt and pepper. Put the vegetable oil in the skillet and sear all sides of the beef, (should have nice color). Place the meat into a large crock pot and layer the potatoes, carrots, pasilla chilis and onions, season with salt and pepper. In a bowl mix the chipotle puree, red wine, beef stock, and roma tomatoes; pour into the crock pot. Set the crock pot on low heat setting for 11 hours.