Brown roast in oil and salt and pepper it.

Combine hot water, worchestershire sauce, and buillon cube. Let the cube dissolve somewhat.

Put roast in crock-pot and place potatoes and carrots on and around it.

Salt and pepper it.

Pour juice mixture on roast and veggies.

Cook on low 10 to 12 hours.

For gravy: measure juices (if necessary, add water to equal 3 cups). Combine flour and 1 cup cold water to thicken. Boil juices in saucepan and add thickening.