Here's what you'll need:

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Ingredients:

1 two - three pound chuck roast

1-2 Tbsp. salt

1-2 Tbsp. pepper

1 Tbsp. garlic powder

3/4 cup all purpose flour

3 Tbsp. vegetable oil

1 yellow onion

3 celery stalks

1 cup baby carrots (cut up)

2 cups of beef broth (or you can also use water)

 

Instructions:

1. Rinse meat and pat dry with a paper towel.

2. Season meat with seasonings on both sides.

3. Coat the meat with flour (keep the leftover flour for the gravy).

4. Place oil in a large skillet or Dutch oven over medium heat.

5. Once the pan is hot, brown the meat on all sides (about a minute or two per side).

6. While the meat is browning, go ahead and chop the celery and carrots and slice the onion.

7. Place celery and carrots in the slow cooker.

8. Once meat is brown, take the meat out and place inside slow cooker (on top of celery and carrots).

9. Toss onion (sliced) in the skillet and fry until translucent.

10. Once brown, sprinkle in about 3 Tbsp. of leftover flour; brown.

11. Pour in beef broth, stirring constantly.  Cook for a 2 - 3 minutes. 

12. Turn off heat.  Pour gravy and onions over the meat.

13. Cook on high for 4 - 6 hours or on low for 8 - 10 hours.

14. Serve and enjoy!  (I like mine with mashed potatoes!  You can also throw in some red potatoes (or whatever potatoes you like) halfway through cooking time.)