In a mixing bowl, add
All-Purpose Flour (1 cup)
Salt (to taste)
Ground Black Pepper (to taste)
. Mix together. Dredge the
Beef Chuck (2.2 lb)
in the flour mixture until there is a light coating over all sides.
In a fry pan over medium-high heat, add
Olive Oil (1 splash)
. When pan is hot, sear each side of the beef roast.
In a lightly greased slow cooker, add
Yellow Onion (1)
. Mix together, then place the beef roast on top. Pour
Beef Stock (1 1/2 cups)
over top. Cover and cook on low for 9 hours.
Remove the roast. With a slotted spoon, remove the vegetables. Pour the cooking liquid into a saucepan, reserving 1/4 cup. Mix the 1/4 cup of cooking liquid with
Corn Starch (2 Tbsp)
and return to saucepan.
Whisk mixture until it comes to a boil. Allow to boil for 1 minute, continuing to whisk, until gravy thickens.
Arrange the roast over the vegetables on a serving platter and top with gravy.