oil
salt and pepper, to taste
allspice, to taste
8 carrots, cut in half
1 can beef broth
1 can water
2 teaspoons Worcestershire sauce
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet
Rub oil on both sides of roast. Season with salt, pepper and allspice on both sides of roast. Over medium high heat, brown roast on both sides. Place salted carrots in the bottom of a crock pot, place browned roast on carrots. Pour beef broth, 1 can of water and Worcestershire sauce over roast. Cook in crock pot for 10 hours on low, turn roast over halfway through cooking. Remove roast and vegetables from broth, keep warm. Make a roux by melting butter over medium high heat and add flour and cook for 1 minute. Strain broth into a large sauce pan, add roux and cook over med heat until desired thickness. If too thick add a little water. To get a darker brown color add kitchen bouquet.