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