1Mix together the ingredients for the herb rub, dry roast with paper towel and then rub the herb mixture all over roast.
2Heat a med or large pot with a tablespoon of olive oil and a little butter. brown roast on all sides.
3While the roast is browning prepare the carrots & onions. Place carrots & onions around the crock pot.
4Mix together the soup, beef stock, steak sauce, Worcestershire sauce, garlic and add a little salt and additional pepper if you like.
5Place browned roast in center of crock pot and deg-laze the pot with a little wine or stock (you don't want to loose those tasty bits!!....Add this to your soup mixture and pour around the roast.
6cook on low 8 to 10 hours or on high 6 hours. When roast is done, remove from crock pot and place with the carrots onto a warm platter and cover with foil while you make the gravy.
7Strain the liquid into a med sized pot and remove as much of the fat as you can (i use a fat separator) Place pot over med/high heat. Mix together 1/4 cup of cold water or beef broth with a tbsp. of corn starch. When the liquid comes to a simmer add in the cornstarch mixture a little at a time until you get the desired thickness you like. Simmer for a few minutes and season with a little S&P if you like.
8Slice roast and carrots and serve with the gravy. My husband and enjoy this recipe with roasted or mashed potatoes, it also works well with butter'd egg noodles.....Enjoy