Check out this same recipe cooked in the oven rather than the slow cooker.
2 ½ – 3 pounds boneless beef chuck roast
1 can (14 ounces) low-salt beef broth
1 large onion, chopped
2 stalks celery, cut into 2" lengths
5 cups assorted root vegetables; white or sweet potatoes, parsnips and carrots, plus whole shallots or garlic cloves, cut in half horizontally
¼ cup cold water
3 tablespoons all-purpose flour
Place vegetables in 5 – 6-quart slow cooker. Trim fat from meat. Sprinkle with pepper. Add beef broth. Cover and cook on low for 9 – 11 hours or on high for 4 ½ – 5 ½ hours. Remove meat and vegetables from the cooker.
For gravy, measure pan juices and skim off the fat discard pan juices or add water to it to equal 1 ½ cups. In saucepan, whisk water and flour until well combined; add pan juices. Cook until thickened. Season with salt and pepper, if desired.