1. Prepare the Dry Rub & Flour Mixture:
   • In a small bowl, mix together the Montreal Steak Seasoning, dried thyme, dried rosemary, and flour. Set aside.
2. Prep the Vegetables:
   • Slice the carrots and celery, and cut the onion into large chunks. Set aside.
3. Season and Sear the Roast:
   • Sprinkle the flour and dry rub mixture evenly over the chuck roast. Heat a large cast iron skillet over high heat until very hot. Add a small amount of olive oil and carefully place the roast in the skillet and sear on all sides until browned.
   • Transfer the seared roast to the slow cooker.
4. Cook the Vegetables:
   • In a bowl, drizzle the sliced carrots, celery, and onion with 1 tablespoon of olive oil and toss to coat.
   • Add the veggies to the skillet used for searing the roast. Cook over medium heat for about 2-3 minutes to start softening them. They’ll finish cooking in the slow cooker.
5. Deglaze the Skillet:
   • Carefully pour in the dark Guinness beer and scrape up any browned bits from the bottom of the pan.
   • Transfer the veggie mixture to the slow cooker with the roast.
6. Add Broth and Cook:
   • Pour the beef broth over the roast and vegetables. Add the bay leaf
   • Cover with the lid and cook on low for 4-5 hours, or until the meat is tender and falls apart easily. If you prefer firmer carrots, add them in the last 2 hours of cooking.
7. Add Mushrooms and Potatoes (Optional):
   • If you’d like to add Yukon potatoes, cut them into large chunks and add them to the slow cooker in the last 2 hours of cooking. They will cook perfectly alongside the roast and absorb all the delicious flavors.
   • About 1 hour before the roast is done, add the sliced mushrooms to the slow cooker.

GRAVY:

1. Prepare the Gravy:
   • Remove the roast and vegetables from the slow cooker with a large slotted spoon or stainer and place them on a large platter.
   • Pour the liquid from the slow cooker into a large saucepan through a strainer to remove any solids.
2. Thicken the Gravy:
   • In a small bowl, combine 3-4 Tbsp. flour with hot liquid from the saucepan. You can also combine the flour with milk to make a slurry (my choice). Stir until smooth.
   • Add this mixture to the liquid in the saucepan.
   • Heat over high heat, stirring constantly, until the gravy thickens to your desired consistency. Strain again through a very fine strainer (optional) back into the slow cooker.
3. Return to Slow Cooker:
   • Return the meat and vegetables to the slow cooker and stir to combine with the gravy.