Step 1

Pat roast dry and sprinkle evenly all over with kosher salt, onion powder, garlic powder and pepper and rub into roast. Set aside.

Step 2

Prepare vegetables and add to the bottom of a lightly greased 6 qt. (or larger) slow cooker.

Step 3

Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and place on top of vegetables in the crockpot. Add whole garlic cloves into the crevices of the roast (on the top and bottom usually where there is a seam of fat).

Step 4

Whisk together all of the remaining roast ingredients in a medium bowl and pour over roast and vegetables. It won’t seem like very much liquid but the vegetables will release a lot of liquid as they cook.

Step 5

Cook on low for 8-10 hours (RECOMMENDED) or on high for 4-6 hours OR until roast is tender.

Step 6

Once tender, shred roast into small pieces and continue to cook on low for 20-30 minutes for the roast to absorb juices.

Step 7

Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.

Step 8

Slowly stir in 2 1/2 cups juices/broth from slow cooker (excess grease removed, see post) and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)