mix 2 tbs cornstarch and ¼ cup cold water (mixed together to make the slurry to thicken up the gravy) at this time add the mushrooms and allow them to heat for several minutes.

Season the roast with salt, pepper, cumin, or whatever you like. If you have a Monterey seasoning use that it is wonderful. All you really need is the salt and pepper to give it the classic flavoring profile.

Now let's brown your roast in the butter on all sides, about 4 minutes per side. My slow cooker can brown as well so I did it all in mine.

Remove after browning and throw in the red wine to deglaze the browned up bits. These are the tasty parts you want in your cooker to impart so much bold flavor. Add your deglazed juice to the slow cooker with the vegetables and garlic, mixing them all together.

It is now time to add the beef broth, add until the veggies are just covered.

Now we can add the meat, the two bay leaves and set the cooking time to 8-10 hours on low.

Once it is done remove the roast and veggies from the broth into a separate container. make sure to remove the bay leaves and discard. No one wants to be munching on those!

With the broth still hot, add the slurry and stir until the gravy has started to thicken. At this time you can taste it and add additional spice if you think it is necessary. You may also add the mushrooms until heated through.

I served this with mashed potatoes and the gravy, Yummy and it is a real honest to goodness comfort food that the whole family will enjoy!