STIR FIRST 3 INGREDIENTS TOGETHER IN A 5 ½ QUART SLOW COOKER.
SPRINKLE ROAST EVENLY WITH FLOUR, SALT, AND PEPPER.
IN A LARGE DUTCH OVEN BROWN ROAST EVENLY.
TRANSFER ROAST TO SLOW COOKER.
COVER AND COOK ON LOW 8 HOURS.
REMOVE ROAST AND SLICE.
SKIM FAT FROM GRAVY AND WHISK.
SERVE OVER ROAST.
(Photo courtesy of morguefile and Penywise.)
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