The best pot roast recipe ever

I created this recipe after hearing my husband's polite comments on how bland my grandmother's pot roast and beef stew recipes are. She was a New Englander, and made pot roast with flour, a bay leaf, some boullion, and potatoes and carrots. Not my husband's first choice for dinner. So I threw half the kitchen into the crockpot with the roast and OMG I couldn't stop eating it. Hubby said it was just as good if not better the second day as leftovers! I highly suggest having some sort of bread on hand to sop up all the amazing goodness! You can use either all purpose flour - gluten free or not, and this will be show stopping :)

2 Tbs. butter

4 Tbs. flour

1/2 a sweet onion, sliced

1 C water

1 Tbs worcestershire sauce

1 clove garlic, minced

1 bay leaf

1 tsp. sugar

1 envelope of Sazon Seasoning (I use Goya, found at any local grocery store)

1/2 C ketchup

small bag baby carrots, sliced

small bag fingerling potatoes, sliced
*this is amazing with some sweet potatoes thrown in, cubed into small pieces!

Put your crockpot on high while you start getting the ingredients together. Put onion slices, butter and flour in the crockpot and stir until the butter melts. Place the roast then the veggies on top of the onions once the butter has melted and the flour is mixed in. Combine the rest of the ingredients in medium bowl and once well stirred, pour over meat and veggies. I'm serious, this is magic in the making. Turn the crockpot to low and cook for 6 hours, covered.

You could make this with other vegetables I'm sure, I just like the reliable vegetables I'm used to. I used fingerling potatoes because I knew they would soften nicely and I happened to have them on hand - most any potato would be fine I'm sure! Mmmm, next time I might try sweet potatoes, oh wouldn't they taste yummy!