trimmed of as much fat as possible and blotted dry
12 teaspoon salt
14 teaspoon fresh ground pepper
4 large carrots
cut into 3-inch lengths
4 large potatoes
peeled and quartered
1 large yellow onion
quartered
2 bay leaves
3 cups water
12 cup cider vinegar
3 tablespoons unsalted butter
softened
3 tablespoons all-purpose flour
Instructions
Place roast in the slow cooker; sprinkle with the salt and pepper.
Add the carrots, potatoes, onion, and bay leaves.
Pour the water and vinegar over the meat/vegetables.
Cover and cook on LOW for 6-8 hours.
Transfer the meat and vegetables to a heated platter; cover with foil.
Turn the cooker to HIGH; you will have about 3 full cups of liquid.
In a small bowl, mash together the butter with the flour; add to the hot liquid in the cooker and stir with a whisk until melted and the liquid thickens.
Ladle gravy over the meat and vegetables and serve the remainder in a bowl.