Roast Beef in a Crock Pot

I looked for months trying to find a bone-in 3-pound chuck roast so I could do this recipe, but didn't have success. So, I used a boneless eye of round roast. It worked, but it was a bit dry; fortunately, there was plenty of liquid to make a nice gravy. I don't know that I'd call this a holiday-worth special meal, but it was perfect for a regular Sunday dinner. Just put everything in the crock pot, let it cook while you're at church, make a gravy and serve.

Crock Pot Roast Beef

• 3 pound beef roast
• 1-2 onions, quartered
• 1-2 stalks celery, in chunks
• 6 carrots, in chunks
• 6 potatoes, peeled and quartered
• salt and pepper to taste
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1-2 tablespoons Worcestshire sauce
• 2-3 cups beef broth

Put everything in a crock pot. Cook on high for 5 hours, or low for 8 hours. If desired, remove meat and vegetables, add flour to thicken the broth into a gravy. Serve warm.