Sherri's Crock Pot Pot Roast

Sherri's Crock Pot Pot Roast (The Matrix)

Bottom round roast (I usually use a 2-3 lbs roast)
1 can (2 cups) Cottage Inn French Onion Beef broth
2-3 handfuls baby carrots
2 medium red potatoes, cubed with skin on
Salt
Pepper
Garlic powder
Red wine (approximately 8 ounces)
Olive oil (approximately 1 tablespoon)
Gravy:
Flour
Gravy master

-Season the roast with salt, pepper and garlic powder on all sides.
-Heat olive oil in deep pan. Add roast and brown on all sides (approximately 3 minutes a side)
-Add the can of beef broth and the roast to the crock pot
-Add red wine (In my crock pot, the meat is covered 3/4 of the way with liquid, this may vary with different crock pot models/sizes)
-Cook on high 4 hours
-Add baby carrots and cubed potatoes
-Turn heat to low and cook additional 1.5 to 2 hours (until veggies are soft)
-Turn crock pot off. Remove meat and veggies

-To make the gravy:
-Heat liquid from crock pot on stove
-Add flour slowly, whisking to keep smooth
-Add few drops of gravy master to desired darkness
-Heat to desired thickness