Perfect Pot Roast With Vegetables and Gravy

Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.

In a large skillet (not non-stick) heat the oil over medium-high heat.

Add the roast and cook, turning often, until browned, about 10 minutes.

Transfer the roast to a plate.

Add more oil to the skillet if necessary and heat over medium-high heat.

Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.

Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.

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.

Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.

Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.

Skim the fat from the surface of the cooking liquid.

Remove the bay leaf.

In a saucepan, melt the butter over very low heat.

Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.

Whisk in the cooking liquid and bring to a simmer.

Cook, whisking often, until thickened and reduced to about 1 cup.

Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy. ?