1 2-3 lb roast

1 1/2 lbs potatoes cut into chunks

6 carrots peeled and sliced into chunks

1/2 onion cut lengthwise into 1” pieces

3c beef stock or broth

1t minced garlic

1t Italian seasoning

1/2t salt

1/2t pepper

1/4c water (for gravy)

2T potato starch (for gravy)

Cut all vegetables into large chunks, too small and they will lose texture.

Add the roast to the crock pot and place the vegetables around it.

Add all seasonings and beef stock or broth.

Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Shred the beef with two forks.

Whisk together the water and starch.

Place 2c of liquid from the crock pot into a saucepan and whisk in the water and starch mixture.

Heat until thickened and bubbling, stirring frequently, about 3-5 minutes.

Drizzle the gravy over the roast and vegetables.