Heat oil in dutch oven (or stove-top-safe slow-cooker insert) over medium-high heat on the stovetop.
Rub the salt, paprika, and pepper into all sides of the roast. Add the roast to the pot and brown. Turn every few minutes to get all sides.
Remove roast to a plate. Add wine to the pot and simmer gently until reduced by about half (10 minutes or so). Add broth, roast and juices, cover and cook. Oven 325°F for about 3 1/2 hours, or slow cooker set to high for about 6 hours.