Perfect Pot Roast With Vegetables And Gravy - cooking recipe

Ingredients

3 -5 lbs blade cut chuck roast
2 tablespoons vegetable oil, plus more if needed
1 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 medium golden onions, cut in wedges
2 -3 carrots, cut into 2 inch sections
4 medium boiling potatoes, quartered
1 bay leaf
1/2 1/2 cup beef stock or 1/2 cup vegetable stock
1 tablespoon unsalted butter
1 tablespoon flour (I prefer Wondra.)

Preparation

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.