Courtesy of Catherine Wiltsey (my Mom!)
You'll need what ever type of roast you usually use for a pot roast. My Mom always used a rump roast, but I'm finding that when it's going into a crock pot that the type of meat doesn't matter as much.
For the first part I do actually use my cast iron pot and a little bit of olive oil to sear all the sides of the roast. My Mom just left her pot roast to cook in the cast iron pot. I've just transferred everything to the crock pot.
Spray the inside of your crock pot with non-stick spray and put the roast in with the fat side up.
3 to 4 heaping teaspoons of beef bullion
2 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp basil
1 tbsp parsley
3 bay leaves
Pour all these ingredients over the top of the pot roast. You don't really need to do this, but that's the way I've always done it.
With most of the dry ingredients on top of the roast pour 1/3 cup of white vinegar over the top. The pour 3 to 4 cups of water over the top of that. There will probably still be a tiny bit of spices or bullion on the roast but that's okay.
Cook on low for 8 to 10 hours. When it's done, remove from crock pot and let it sit while you do the gravy.
Use a slotted spoon (small holes) to strain out the peppercorns and bay leaves and transfer about 3 cups of stock to a medium sized pot. Turn the heat to medium-high and bring it to a boil. Take about 3 to 4 heaping teaspoons (actual spoons not measuring spoons) of corn starch and mix with about 1 1/2 cups of water. It should kinda look like skim milk.
Once the stock has boiled pour in 1/2 of the cornstarch/water mix. Don't stir right away ... let the stock start to boil again. Use a whisk to stir the gravy and you should start to see it thicken up.
We like our gravy very thick so I add the rest of the cornstarch/water mix and stir using the whisk again.
Slice your pot roast and you're done.