• Pat the beef dry with a paper towel. Season with salt and pepper on both sides of the meat. Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes. Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.
• Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant. Then place the onion & garlic on top of the roast.
• Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.
• Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.
• Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.

Gravy

• In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
• Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Season with salt to taste.

  Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.

Serve with dinner rolls, rice, pasta or salad. Enjoy!