View source for Pot Roast with Gravy

===Ingredients===
*2-3 Tbsp vegetable r canola oil
*3-5 lbs beef chuck roast
*1 medium onion chunked
*1 medium carrot sliced
*1 stalk of celery rough chopped
*3 cloves garlic
*2-3 cups low-sodium beef broth
*1/2 cup of red wine
*3 Tbls all-purpose flour
*3 Tbls butter
*Salt and pepper
*2-3 bay leaves

===Directions===
#Put onion, carrot, garlic, bay lead and celery on bottom of slow cooker 
#Pat roast dry, season both sides with salt and pepper
#Heat oil in a pan until hot
#Brown roast approx 3 min each side
#Remove roast from pan and put on top of veggies
#Deglaze pan with wine, scrap up bits and pour into slow cooker
#Pour beef broth in slow cooker until about halfway covering beef
#Cook on HIGH for 3-4 hours until tender
#Once done cooking, remove roast and keep warm
#Strain left over juices from slow cooker and separate fat, set aside
#Melt butter in a pot, add flour and whisk until bubbling (about 1 min)
#Slowly pour broth into roux while whisking
#Continue adding broth until desired thickness, season with salt and pepper
#Chop roast into pieces and add to gravy