• Rinse trim chuck or any visible fat, rinse and then pat dry with paper towel.
• Generously salt and pepper roast, then season with cajun creole seasoning here. Set aside. Make sure you rub the salt deep into as many cracks and crevasses as possible.
  
• Heat about 1 tablespoon oil in skillet on medium, place beef in a single layer and sear meat on both sides until brown. About 3-4 minutes each side.
  
• Transfer the roast to the insert of a slow cooker. ( I used a 6 quart slow cooker )
  
• Throw in bay leaves, onions , garlic , celery, and thyme . Stir until fragrant about 2-3 minutes
  
• Add tomato paste , followed by beef broth to the skillet scrape all sides .Bring to a boil, remove and and pour in the slow cooker.
  
• Then throw in carrots, potatoes in the slow cooker and salt according to preference. Remember you can always add more .
  
• Cover and slow cook on high for about 3 1/2 – 4 hours or low for 7-8 hours. Start checking after 3 1/2 hours , until the roast is tender .
  

Pot Roast Gravy

• Using a spoon skim any visible fat from the surface of the roast liquid . Discard the bay leaf and thyme stems. Strain the vegetables, reserving the gravy
  
• Heat a saucepan or skillet with butter over a medium-high heat.
  
• Gently whisk in the flour to make a “roux.” Stir the roux for 2-3 minutes to remove any raw taste of the flour.
  
• Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
  
• Then add the remaining liquid and adjust thickness to personal preference – season with salt and pepper. Remember gravy thickens as it cools down.