Crockpot Sunday Roast

Ingredients:
1-1/2 to 2 pounds chuck roast, trimmed of fat 
   (the butcher can do this for you if you ask)
1 envelope onion soup mix
2 cups water
1 medium onion, sliced
1 small carrot, cut on the bias into 3 pieces
2 ribs celery, chopped
1 clove garlic
2 small red potatoes

Directions:
I like to brown the meat and the veggies, it gives the gravy more flavor.
It's not absolutely necessary though. 
Place the meat into the crockpot, then the veggies;
 sprinkle on the onion soup mix and pour water over the top.
Cover and cook on LOW for 8-10 hours or until meat is tender. 
Once the meat is done, if you want to thicken the gravy, 
remove the meat and veggies from the pot and place them on a serving platter. 
Mix together 2 tablespoons flour and 2-3 tablespoons water to make a paste;
 whisk the paste into the hot liquid until thickened. 
You may want to put the temperature on HIGH when you make the gravy.