In a 5 1/2 - 6 qt sauce pot heat 1 tablespoon of olive oil on medium high. Add in the carrots and cook for about 3-4 minutes until all sides are slightly browned. Place carrots in the slow cooker insert.
Using the same pot, heat up another tablespoon of olive oil and add in the onions and cook for 3-4 minutes or until translucent.
Add the garlic and cook for another 2-3 minutes or until fragrant.
Stir in the tomato paste and red wine. Cook for another 3-4 minutes.
Add to slow cooker with the crushed tomatoes and diced tomatoes.
Cook on high for 3-4 hours hours or on low for 7-8 hours.