1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 1/2 tsp. flour
3 lbs. bottom round rump roast
1 onion
3 whole garlic cloves
1 lb. carrots
1 lb. potatoes
1 bay leaf
2 c. water

Dust meat with flour; brown on all sides in a large heavy bottomed pan or Dutch oven or slow cooker (some slow cookers have a browning function - if yours doesn't, you can brown in a separate pan, then transfer cooking to your slow cooker).

Cook on low heat (simmer - do not boil) for about 4 hours or until fork tender. Add potatoes and carrots during the final 45 minutes of cooking. Remove meat and add flour to pot/cooker. Increase heat til bubbly and cook, stirring often until gravy has thickened.

Slice meat thinly and serve with gravy.