Ingredients

1 each           2 1/2 - 3 1/2 lb Boneless Beef Chuck Roast
1 tsp              Salt
1/2 tsp          Black Pepper
2 TB               All Purpose Flour
2 TB               Vegetable Oil
3                    Beef Bouillon Cubes
3/4C              Water
2 Lb               Red-Skinned Potatoes, cut into 3/4" chunks
4                    Medium Carrots, cut into 3/4" Chunks
3                    Stalks  Celery, cut into 3/4" Chunks
1                    Large  Yellow Onion, roughly chopped
2                    Dried Bay Leaves
2 tsp              Your favorite Dried Herbs (such as Thyme, Rosemary, Parsley, or Italian Herb Blend)

Precut, the potatoes, carrots, celery, and onions. Toss the vegetables with the dried herbs. Place about a quarter of the vegetables at the bottom of your slow cooker, along with the bouillon cubes, water, and bay leaves.

Combine the flour, salt, and pepper on a dinner plate and roll the chuck roast in the mixture to thoroughly coat. Preheat a pan on the stove (preferably NOT non-stick), over medium high heat and add oil. Place the chuck roast in the pan and lightly brown on all sides, approx 2 minutes per side. (See Note Below for Quick-Prep Version)

Transfer the roast to the slow cooker, and top with the remaining vegetables. Cook on high 4-5 hours or on low 6-8 hours until the vegetables are fully cooked and the roast pulls apart easily with a fork.

Quicker Prep Version:
For a quick prep, you can omit the steps of pre-browning the chuck roast. Simply coat in salt and pepper and add to crock pot, leaving out the flour. The result with be a slightly less thick and flavorful gravy.

 Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team