Step 1

(Optional) Heat olive oil in a large skillet set over medium-high heat. Season the beef with salt and pepper, then sear for 1-2 minutes on all sides.

Step 2

Add broth, water, and soup mix to a 6-quart crock pot, stirring well. Add the bay leaf, baby potatoes, and carrots. Season the veggies with a bit of salt and pepper.

Step 3

Place the beef on top of the veggies. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Step 4

When ready to serve, transfer the beef to a cutting board to rest. Spoon the vegetables into a serving tray, leaving the liquids behind. Whisk together the cornstarch and water until well combined, then whisk the slurry into the gravy and gently stir. Turn up the heat to HIGH and cook for 15-20 minutes to thicken the gravy.

Step 5

Carve the roast and serve with gravy and vegetables.