Cut roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour.
Add oil, heated in skillet on the stovetop. Add floured roast.
Brown all sides of
meat on stovetop and place into 4- or 5-quart slow cooker. If roast
isn't very thick, place meat on a rack to lift it up, so at least the
top part is out of the liquid.
Pour grease from the skillet and scrape up any bits off the bottom and add them to slow cooker.
Combine remaining flour, gravy mix, soup mix and cold water. Stir until well blended.
Pour gravy mixture over roast. Be sure meat isn't completely covered with liquid so it can be exposed to steam during cooking process.
Cover, turn on high, and cook for 1 hour; then turn down to low and cook for 6-8 hours. If it will not be possible to turn it down after an hour, begin on low and cook for 8-10 hours. The meat should be tender when done and should have an internal temperature of at least 145 degrees.
Remove meat from slow cooker and check thickness of liquid to use as gravy. If too thick, add a little water, turn slow cooker on high and cook until well heated.
If liquid is too
thin, make a thickener of 1 Tbsp of flour and 1/2 cup cold water. Mix
well and add a little at a time to gravy while cooking on high. Add
thickener until gravy is desired consistency. Gravy can also be poured
into a saucepan and thickened on stovetop.
Slice meat or pull it apart into small pieces. Serve with gravy and mashed potatoes.