Beef pot roast with veggies and gravy

Beef Roast (chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, rump roast or bottom round).

1/2 bag baby carrots

1 yellow onion, peeled, cut into quarters

1 bag of small potatoes, washed

1 cup hot water with 2 Tbsp Better than bouillon beef base

season salt

2 Tbsp extra virgin olive oil

2 Tbsp corn starch

Warm crock pot on low, spray with non-stick spray.

In a pan over medium-high heat warm oil, sprinkle roast with season salt and brown on each side.

Add to the crock pot carrots, onion, potato, and beef base mixed in water.

Top veggies with roast, cover and cook on low 6 hours or until roast is cooked.

Remove veggies and roast from crock pot, leaving the beef base in the crock pot, turn heat to high and whisk in corn starch and let cook for 5 minutes before removing from heat.

Serve roast and veggies warm with gravy.