• Trim the roast or any visible fat, rinse, and pat dry with paper towels.
• Generously salt and pepper the roast, rubbing the salt into as many cracks and crevasses as possible. Then season it with Cajun Creole seasoning. Set aside.
• Heat a tablespoon of oil in a skillet over medium heat, place the roast in the skillet, and sear it on both sides until brown (3-4 minutes on each side).
• Transfer the roast to the insert of a slow cooker. (I used a 6-quart slow cooker.)
• Add the bay leaves, onions, garlic, celery, and thyme to the skillet. Stir until fragrant or 2-3 minutes.
• Then, add tomato paste and beef broth, scraping all sides to deglaze the skillet. Bring to a boil, turn off the heat, and pour the mixture into your slow cooker.
• Toss the carrots and potatoes into the slow cooker and salt to preference. (Remember, you can always add more.)
• Cover and slow cook on high for about 3½-4 hours or low for 7-8 hours. You can start checking for doneness after 3½ hours on high or 7 hours on low until the roast is tender.

Pot Roast Gravy

• Remove your roast from the crock pot and let it rest for 10 minutes. Skim visible fat from the surface of the roasting liquid with a spoon. Discard the bay leaf and thyme stems. Strain out the vegetables, reserving the broth.
• Melt the butter in a skillet or saucepan over medium-high heat.
• Then gently whisk the flour in to make a roux, stirring for 2-3 minutes to remove the raw flour taste.
• Gradually add a ¼ cup or more broth from the crockpot while whisking until the mixture thickens into a smooth sauce.
• Then, add the remaining broth, adjusting the thickness to personal preference. Season with salt and pepper. (Remember, gravy thickens as it cools.)