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1
Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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2
In a large skillet (not non-stick) heat the oil over medium-high heat.
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3
Add the roast and cook, turning often, until browned, about 10 minutes.
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4
Transfer the roast to a plate.
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5
Add more oil to the skillet if necessary and heat over medium-high heat.
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6
Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.
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7
Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.
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8
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.
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9
Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.
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10
Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.
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11
Skim the fat from the surface of the cooking liquid.
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12
Remove the bay leaf.
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13
In a saucepan, melt the butter over very low heat.
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14
Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.
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15
Whisk in the cooking liquid and bring to a simmer.
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16
Cook, whisking often, until thickened and reduced to about 1 cup.
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17
Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy.
