2-3 lb Arm or Chuck Roast

6 large carrots with ends cut off

6 large red potatoes cut in half

1 large onion, quartered

1 1/2 cups of hot water

2 heaping teaspoons of beef boullion granules

2 large bay leaves

1-2 tsp. Thyme

 

Rub roast on both sides with salt, pepper, garlic powder or seasoning like Cavenders.  Sear on both sides in hot oil in a skillet on top of the stove.  Spray pam on bottom and sides of crockpot.  Layer carrots and potato halves on bottom.  Put roast on top. Pour broth over top.  Put herbs in the liquid.  Put the quartered onion around the top and sides of roast.  I turned the crockpot on High for the first 30 min and then turned it to low for 7 more hours.  Take roast and veggie out of crockpot.  Pour liguid out of crockpot into a sauce pan to thicken for gravy.  I use Wondra flour