Ingredients

Instructions

  1. Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large skillet (not non-stick) heat the oil over medium-high heat.
  3. Add the roast and cook, turning often, until browned, about 10 minutes.
  4. Transfer the roast to a plate.
  5. Add more oil to the skillet if necessary and heat over medium-high heat.
  6. Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
  7. Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
  8. Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.
  9. Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
  10. Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
  11. Skim the fat from the surface of the cooking liquid.
  12. Remove the bay leaf.
  13. In a saucepan, melt the butter over very low heat.
  14. Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
  15. Whisk in the cooking liquid and bring to a simmer.
  16. Cook, whisking often, until thickened and reduced to about 1 cup.
  17. Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.