Trim fat from meat. If necessary, cut roast to fit into slow cooker. In a small bowl, combine the salt, pepper, mace, allspice, and cloves; sprinkle over meat. Rub into both sides of meat with fingers; set aside.
In a 4-1/2- or 5-quart slow cooker place carrots, onions, and bay leaves. Place meat on top of vegetables. Sprinkle meat with garlic. Pour broth and wine over meat.
Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove meat to a cutting board. Transfer vegetables to a serving dish with a slotted spoon. Discard bay leaves. Slice meat and serve alongside the vegetables. Drizzle with some of the cooking juices to moisten. Makes 6 to 8 servings.