In slow cooker, place the carrots in a single layer, top with onions.

Place seared roast on top of the vegetables

Pour in the broth.

Cover and cook for approximately 7 – 8 hours.

When cook time is complete, remove the roast and other vegetables. Set aside.

At this point, you can continue on to make a gravy with the pan drippings by making a rue in a fry pan. Add ⅛th C flour and 3 tbsp. of butter. Fry both together to remove the flour taste, and then add the broth to thicken…. OR.. just leave the pan dripping as is, and spoon over the sliced served roast.