1. Season both sides of the pot roast with onion powder, salt and pepper
2. On the stovetop, heat a pan over med-high heat
3. Add olive oil to the pan and place the roast in the pan
4. Sear both sides, about 3-4 minutes each side
5. Remove the roast and add to a slow cooker
6. Return the same pan to the stovetop
7. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base
8. Bring to a boil and pour into the slow cooker
9. Add lid and cook on low for 8-10 hours
10. During the last 2-3 hours, add the vegetables and continue to cook
11. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm

To make the gravy:

1. Pour the broth from the crock pot into a saucepan over medium heat
2. Spoon a small amount of broth into a bowl and add the flour
3. Stir together until flour clumps form
4. Pour the contents of the flour-broth bowl back into the saucepan
5. Turn the heat to high and boil for 2 minutes
6. Return to a low simmer and it’s ready
7. Place the roast onto a serving dish and top with gravy