Crock Pot Roast Beef with Gravy

2.5 - 3 lb boneless chuck roast
1 lb baby carrots
6 med potatoes, peeled and cut into chunks
2 T Wylers Beef Crystals
4 cups water
seasoned meat tenderizer (McCormick makes a good one, as does 5th Season)
salt & pepper to taste
3 T corn starch (or 1 T per cup of broth)
1/4 cup water

Sprinkle meat liberally with seasoned tenderizer on both sides. Place meat in bottom of large 5 - 6 qt crock pot. Place vegetables on top of meat. Add the water, beef crystals, salt, and pepper. Cover and cook on high for 8 - 10 hours or until meat is tender and falling apart.

For gravy (or graby as my grandson calls it ;)), turn crock pot off and ladel broth into small saucepan. Mix cornstarch and 1/4 cup water blending well. Place saucepan over medium heat; add cornstarch mixture stirring until well blended. Stir often until gravy comes to a boil. Season with salt and pepper to taste.