Put vegetables in bottom of crock pot. Salt and pepper meat, then put in pot. Add liquid. Cover and cook on low 10 to 12 hours. (High: 5 to 6 hours.) Remove meat and vegetables with spatula and thicken for gravy if desired as follows. Prepare a smooth paste of approximately 1/2 cup flour or cornstarch to 1/2 cup water or 4 tablespoons melted butter. Pour mixture into liquid in the crock pot and stir well. Turn to high and when it comes to a boil (about 15 minutes) it is ready.
Without Vegetables: Season roast with salt and pepper and any other favorite seasonings. Add no liquid. Cook as directed.