Salt & pepper
1-2 tablespoon olive oil
2-3 lb chuck roast
1 (14.5 ounce) can low sodium beef broth
2 tablespoons Worcestershire Sauce
3 cloves garlic crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon onion powder
1-2 onions quartered
3-4 large carrots cut in thirds
2 tablespoons butter
3 tablespoons flour
Optional: Mashed potatoes or cooked egg noodles.
Salt & pepper both sides of the chuck roast. In large skillet heat olive oil over medium heat. Add chuck roast and brown on both side. Remove and place in crock pot. Add beef broth, Worcestershire sauce, garlic, parsley, oregano, onion powder, onions and carrots. Cook on high for 1 1/2 hours and low for an additional 4-5 hours.
Remove chuck roast and vegetables and place on cutting board. Cover loosely with aluminum foil. Turn crock pot to high. Melt butter and whisk in flour. Slowly whisk butter/flour mixture (a little at a time) into the liquid in the crock pot. When fully whisked in cover and let cook for 10 minutes. Slice or separate chuck roast with fork. Serve with vegetables and gravy.
Optional; Serve over mashed potatoes or egg noodles.