A classic one dish roast beef dinner simplified by the slow cooker.
In a hot large skillet, sear meat on both sides in a little oil until a nice brown crust has formed.
Add chopped onion quarters, carrots and potatoes in the slow cooker along with the water or broth.
Place seared roast in crockpot.
Then add garlic, oregano, and thyme evenly over the meat.
Place on lid and cook on low for 6-8 hours or on high for 4-5 hours.
After time has elapsed, remove roast, potatoes and carrots from crockpot and place on a platter to cool. You may need to add more salt and pepper at this point to the vegetables.
For gluten free gravy, add strained gravy to a small saucepan. Heat until beginning to bubble. Make a slurry with cornstarch or arrowroot powder and a small amount of water. Pour into hot liquid and whisk until thickened. Season with salt and pepper. Arrowroot does best when added right at the end. It can lose thickening power the longer it cooks.