1 2 lb beef roast 1 onion 1 drizzle of olive oil 1 15 oz can diced tomatoes 1 15 oz can chicken stock (or beef stock or equivalent in wine) 1 pkg of powdered brown gravy 1 handful of carrot pieces cooked rice or noodles 1. Dice onions. Cook roast and onions in dutch oven with drizzle of olive oil until roast is brown and onions are slightly transparent. 2. Combine all ingredients but roast in crock pot. Stir to combine. Push in roast until covered in liquid. 3. Cook for 2 hours on high and six to seven hours on low. 4. Using tongs, remove roast to clean bowl. In batches of about one cup, puree using blender remainder of vegetable and liquid mix and pour over roast. 5. Serve meat with some sauce over rice or noodles.