Garlic Pot Roast with Veggies

Garlic Pot Roast with Veggies serves 10-12

1 4-5 lb chuck roast 10 cloves garlic, peeled olive oil salt pepper 2 cups beef broth 1.5 lbs small yellow poatoes, quartered 1large onion, peeled and thinly sliced 3-4 carrots, peeled and cut into 2 inch pieces 1/4 flour 1/2 cup water

Make 10 slits throughout the roast. Stuff a clove of garlic in each slit. Rub the entire roast with the olive oil. Season with salt and pepper. 

Heat a large skillet, over medium heat. When the pan is hot, sear the roast on all sides, about 3 to 4 minutes. 

Remove from the pan and place in crock pot.  Throw sliced onions on top. pour beef broth over the onions. 

Cook on low for 6-7 hours. Prepare the carrots and potatoes and then salt and pepper. Add them to crockpot. Let them cook for one hour. 
 Remove the roast and veggies and potatoes from the crockpot and arrange on a serving platter, reserving the liquid. Whisk the flour and water together. Pour the reserved liquid and grime into a saucepan and bring to a simmer. Whisk the flour mixture into the reserved liquid. Bring the liquid back to a simmer and cook for 4 to 6 minutes. Season with salt and pepper. Serve with the pot roast.