Pot Roast

Directions

1. 1
   In a large skillet, heat the oil over medium-high heat.
2. 2
   Add the roast and cook, turning often, until browned on all sides, about 10 minutes.
3. 3
   Transfer the roast to a plate and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
4. 4
   Add more oil to the skillet, if necessary, and heat over medium heat.
5. 5
   Add the onions, carrots and potatoes and cook over medium heat, stirring often, until the onions are softened, about 5 minutes.
6. 6
   Transfer the vegetables to a 3 1/2 quart (or larger) slow cooker.
7. 7
   Add the bay leaves, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
8. 8
   Place the roast on top of the vegetables.
9. 9
   Add the water to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon.
10. 10
    Pour into the slow cooker.
11. 11
    Cover and slow-cook until the roast is very tender, 8 to 10 hours on Low (200 F).
12. 12
    Using a slotted spoon, transfer the roast and the vegetables to a platter and cover with foil to keep warm.
13. 13
    Skim the fat from the surface of the cooking liquid.
14. 14
    In a saucepan, melt the butter over very low heat.
15. 15
    Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
16. 16
    Whisk in the cooking liquid and bring to a simmer.
17. 17
    Cook, whisking often, until thickened and reduced to about 1 cup, about five minutes.
18. 18
    Using a sharp, thin knife, slice the roast crosswise across the grain.
19. 19
    Serve with the vegetables and gravy.