You can't beat cooking roast beef and gravy for Sunday dinner or any day of the week. It's a great one dish family meal or to serve when you have guests. One of things I like about cooking a roast is the left overs, to make another meal and for sandwiches.

1 - 2 tablespoons Watkins grapeseed oil
1 large onion, cut into wedges
3 pound beef roast of your choice, choose boneless top round or rump roast for the slow cooker version
3 - 4 carrots, peeled and thinly cubed
3 medium white potatoes, cubed
2 bay Watkins leaves
2 - 3 tablespoons Watkins onion soup mix
2 cups boiling water
1/4 cup all purpose flour

Instructions for Oven Roast: Place the beef and onion wedges, carrots, potatoes and bay leaves in a roasting pan.  Mix onion soup mix in 2 cups of boiling water until completely dissolved.  Pour over top of the meat and vegetables.  Place covered roaster in the oven, cook at 350 deg F for about 2 to 2 1/2 hours or until vegetables and meat is fork tender.  Remove the cover half a hour before the roast is done to brown it. 

Instructions for Slow Cooker: In a large fry pan over medium heat grapeseed oil.  Place the beef and onion wedges in the hot oil.  Brown the beef turning to brown each side.  Once meat is browned place meat and onions in the slow cooker.  Add carrots, potatoes and bay leaves.  Mix onion soup mix in 2 cups of boiling water until completely dissolved.  Pour over top of the meat and vegetables.  Cook on high about 3 1/2 hours or until meat is fork tender. 

Instructions for Gravy: Mix 2 tablespoons grapeseed oil with flour in a medium saucepan.  Stir until mixture becomes a paste, add a teaspoon of oil at a time if needed. Gradually add 2 cups of broth from the meat.  Bring to a boil stirring constantly until liquid thickens into desired consistency.  Add more broth if it's too thick.