1 roast, you choice of cut. For this I like either chuck roast, or if I want left overs to make sandwiches I use a top or a bottom round.
2 envelopes of Onion Soup Mix
Peeled baby carrots (as little or as much as you want)
New potatoes peeled, (as little or as much as you want)
1 stalk of celery, small dice
2 cups beef stock
1 bay leaf
Whole peppercorns (just a few)
Place beef roast in crockpot and sprinkle with both envelopes of the onion soup mix. Sprinkle peppercorns over the top. Add the baby carrots, new potatoes and celery. Pour the stock over over the roast and vegetables. Cook on low 8 to 10 hrs or until tender.
You can thicken the gravy with a little flour or cornstarch which has been mixed with cold water. My preferred method of thickening this gravy is to stir in instant mashed potato flakes slowly until the desired thickness is achieved. Serve it up with home made bread or cornbread. Enjoy!