Crockpot Roast

I make the most wonderful crockpot roast. My sister in Illinois told me how to do it. First you buy a roast you know will be tender to start with. Season it on all sides with Greek Seasoning, garlic salt and onion salt. At the same time, put a couple cups of hot water in the crockpot, plug it in and put it on low. Sprinkle in enough garlic salt and onion salt till it tastes good to you. Stir it well. Put the lid on the crockpot. Then get a good skillet and a little oil in the bottom, just enough to brown the roast. Brown it on ALL sides, not just the top and bottom. When you feel you have gotten it brown enough, put it into the crockpot. I usually do this about 8:30 so the roast is in the pot by 9:00. Cover and forget it till noon. At noon turn the crockpot to high. At 2:00, I put in two peeled whole onions because I love to eat the cooked onion with my meat and it really flavors the gravy even more. Also add 4 or 5 peeled whole carrots or more if you are going to serve more people. I usually have enough for the two of us and an elderly friend. I take hers over to her that night for supper too. Add at 3:30 as many medium sized peeled potatoes as you will be eating. This will be ready at 5:00. Take out the roast and slice it thinly with an electric knife. Put the vegetables into another dish. Pour the liquid into a large sauce pan and thicken the gravy with a water diluted flour mixture until it is the thickness you like. Serve and enjoy.