The cooking time may seem excessively long, but trust me - even though the roast is technically cooked perfectly after 7 or 8 hours, leaving it to cook until the full 10 really makes it super tender and produces an amazing gravy!
- Wash and pat roast dry. Combine salt and pepper (to taste) with flour in a bowl. Heat the extra virgin olive oil (EVOO) over medium-high heat in a large skillet. While you are waiting for the oil to get to temperature, rub the flour all over the roast. Place the roast in the skillet and brown all sides. Remove from heat.
- In a slow cooker, set on low heat, place the carrots on the bottom of the pot, the roast on top of the carrots and onions all around the meat. Pour the beef stock and Worcestershire sauce over top.
- Cover and set to cooking for 8 hours (resist the temptation to open the lid as this dramatically lowers the temperature...but the aroma is incredible!) Check periodically to ensure there is enough gravy. If it seems it is evaporating, add more beef stock in 1 cup increments.
- Immerse the potatoes in the stock around the roast. Place the lid back on and cook for another 2 hours.
- After 10 hrs of cooking on low, switch off the slow cooker and remove the roast. Place on a cutting board to rest. With a slotted spoon remove the vegetables and keep warm in a serving dish. Pour the gravy into a small saucepan. Place over medium-high heat and reduce by half so the gravy thickens a little.
- Carve the roast and serve on a bed of the roasted vegetables with the rich gravy drizzled over top!