Ingredients: – 1 (3 lb) beef chuck roast – 2 teaspoons salt – ½ teaspoon black pepper – 2 tablespoons vegetable oil – 1 large onion – 1 cup baby carrots – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – 1 cup red wine – 3 cups beef broth – 1 lb red potatoes

Heat the oil in a large skillet over medium heat. Season the chuck roast  with salt and pepper, and  sear on both sides until  nicely golden brown.

Add the roast to a crockpot, along with the onions, carrots, red wine, beef broth, dried thyme, and dried rosemary. Cook on high for 3 hours.

Add the potatoes, then cook on high for an additional hour. The roast should be fork-tender (it falls apart when you pull it with a fork). If not, cook it for an additional hour. 

For the gravy, ladle the liquid from the crockpot into a glass measuring cup or gravy separator.  The fat will rise to the top. Pour the drippings (but not the fat) into a small saucepan and bring to a boil.

In a jar with a tight-fitting lid, combine 3 tablespoons of flour with one-third cup water. Shake to combine.  Pour the mixture into the boiling liquid, and cook while whisking constantly for 2 minutes. Season gravy with salt.

Plate the pot roast with the carrots and onions, and ladle gravy over the top.  Serve while warm.