Dry Rub-

In a small bowl combine the garlic powder, salt, and pepper and mix. Using your fingers, generously season all side of the roast and rub into the meat with the seasoning you just mixed.

Searing-

In a 12-inch pan (cast iron is wonderful for this) add the olive oil and heat over medium heat. Place the meat in the pan and sear all sides of the beef for about 2 minutes. Remove pan from heat and place meat on a plate.

Crockpot-

In a crock pot, place chopped onions and garlic at the bottom. Place meat on top of the onion and garlic pile. Place the rest of the chopped veggies around the roast. (if not enough room around the sides, place on top of roast as well)

Broth-

In the same pan you seared the meat, add beef broth, Worcestershire sauce, balsamic vinegar, rosemary, thyme, and tomato paste. Over medium heat, heat the sauce until everything is incorporated well. Pour over the veggies and meat in the crockpot. Turn on low and cook for 8 hours, or until veggies are cooked and meat is tender.

When roast is finished, remove the meat and veggies to a serving dish and use 2-3 cups of the juices to make a gravy.

Gravy-

In a 12 inch pan, melt butter over medium heat. Add the flour and whisk for 2 minutes until butter and flour start to brown. Add the roast juices and milk and whisk till creamy and the right consistency. Add garlic salt and season to desired taste.

Serve meat and veggies with drizzled gravy on top.