Slow Cooker Pot Roast with Homemade Gravy

Pot Roast:

olive oil

salt (preferably coarse salt like kosher)

pepper

to 5 lb. chuck roast (could also use top or bottom round roast)

onions, peeled and cut in half

medium carrots, peeled and cut into 3-inch sticks

beef stock

dry crushed rosemary or 3-4 fresh rosemary sprigs

dried thyme or 2-3 fresh thyme sprigs

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Gravy (makes 4 c.)*

fat (from beef drippings [instructions below] or butter)

flour

beef stock (from the crockpot when meat is done cooking)

seasoned salt (I like Lawry's)

pepper

(*You can control your gravy amount using this formula: Use equal parts fat and flour. Use 1/2 c. beef stock per 1 tbsp. fat/flour.)