Beef Chuck Roast with Gravy

Ingredients

• 18 oz original barbecue sauce kraft
• 2.5 lb beef chuck eye roast boneless
• 10  carrots peeled quartered
• 3 Tbsp flour 
• 1 large onion cut into 1/2-inch-thick slices
• 1.8 lb potatoes red quartered ( 10)
• 0.3 cup water 

Equipment

• slotted spoon
• slow cooker
• cutting board

Directions

1. Place meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
2. Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.
3. Mix flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.