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Place vegetables in a 5 to 6 quart slow cooker. Trim fat from
meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary;
place on top of vegetables. Omit cooking oil. Add beef broth to
cooker. Cover and cook on low-heat setting for 9 to 11 hours or
on high-heat setting for 4.5 to 5.5 hours. Turn off slow cooker
but leave stuff in. Using 1.5 cups of the cooking juices, prepare
gravy. Put juices in pan. Stir half cup cold water into 1/4 cup all
purpose flour. Stir into pan juices. Cook and stir until thick and
bubbly. Cook and stir 1-2 minutes more. If desired add two cups
Kitchen Bouquet. Season to taste with salt and pepper.
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