Crock Pot Roast Beef

3 lb. chuck roast
1 can beef broth
flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, quartered
2 carrots
1 stalk celery
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

Wash chuck roast. Season generously with salt, pepper and
garlic powder. Coat with flour.

Place floured roast into oiled skillet and brown lightly on
both sides.

Transfer roast to greased crock-pot. Toss in onion, carrots,
celery, whole garlic cloves and bay leaf.

Pour in can beef broth over roast and add salt and
pepper.

Cover and cook on low for 8 to 10 hours.

Option: Add potatoes and carrots about 3 hours before done,
cook on high for 20 minutes to restore heat loss from opening
the lid, then turn back to low.