1 roast, 2 to 4 pounds - lean chuck, bottom round, rump, etc.
salt and pepper, to taste
1/4 cup water
4 tablespoons flour
1 teaspoon Kitchen Bouquet or other gravy browning/seasoning sauce
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, peeled and cut in 1-inch chunks
2 to 4 carrots, halved and quartered

Place roast in the crockpot; sprinkle with salt and pepper. Make a paste of the flour and cold water; stir in Kitchen Bouquet and spread over roast. Add garlic, onion, potatoes, and carrots (or use any other root vegetable such as parsnips or rutabaga). Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste. Serves 4 to 6, depending on the size of the roast.