Tink'S Crock Pot Roast

• 2 -3 lbs boneless cross-rib roast
• 3 small potatoes, peeled and cut into quarters
• 3 carrots, peeled and cut into 1-2 inch pieces (I used a 1/2 package of baby carrots)
• 1 small onion, peeled and quartered
• 1/2 teaspoon celery salt
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/2 teaspoon sea salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 2 teaspoons beef base (or a 14oz can of beef broth)
• 2 cups hot water (if using a can of beef broth, the water is not needed)
• For Optional Gravy
• 4 tablespoons of all-purpose flour stirred into 1/2 cup cold water

1. Arrange potatoes, onions and carrots in bottom of crock pot.
2. In a small bowl, combine celery salt, oregano, thyme, sea salt & pepper.
3. Massage the spices into the roast and place the roast atop the veggies.
4. Toss in the bay leaf.
5. Pour beef base and water mixture (or beef broth) over the roast and veggies.
6. Put the lid on the crock pot and cook on LOW setting for approximately 6-8 hours or until roast and veggies are tender.
7. Optional: For gravy you can stir in the flour and water mixture in the last 30 minutes of cooking time and turn the crock pot up to High setting.
8. I prefer to remove the meat and veggies from the crock pot and pour the liquid into a saucepan. Bring to a slight boil and slowly pour in flour and water mixture while stirring constantly. Bring to a full boil and cook and stir until it thickens up to your liking. About 3-5 minutes total.

cross, potatoes, carrots, onion, celery salt, oregano, thyme, salt, pepper, bay leaf, beef base, hot water, flour

Taken from www.food.com/recipe/tinks-crock-pot-roast-421193 (may not work)