In slow cooker, place potatoes, carrots and garlic. Rub herbs and seasonings into the pot roast; place on top of vegetables. Add water and broth. Cover and cook on low for 9-11 hours or until beef and vegetables are tender. Remove pot roast, carve and serve.
For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and 1/4 cup flour until blended. Cook and stir until thickened.
|