In a mixing bowl, add All-Purpose Flour (1 cup) and Salt and Pepper (to taste). Mix together. Dredge the Beef Chuck (1 kilogram) 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 Potato (5), Carrot (5) and Yellow Onion (1). Mix together, then place the beef roast on top. Pour Beef Stock (1 1/2 cup) 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 tablespoon) 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.