What you need:
2-3 pound beef roast
4 medium potatoes, peeled and quartered
1 medium onion, thinly sliced
4 large carrots, peeled and cut into large pieces
4 cloves garlic, minced
3 medium tomatoes, diced or one 14.5 ounce can diced tomatoes
1 tablespoon fresh basil, chopped
3/4 cup beef broth
salt and pepper, if desired
In a large skillet, heat the olive oil over high heat. Rub the roast with a light coating of sugar, paprika, garlic salt, and pepper. Sear each side of the roast in the skillet, then transfer roast to the slow cooker. Place the remaining ingredients in the crock pot on top of the roast, sprinkle with basil and pour the beef broth over the top. Cook in the slow cooker on high for 4-5 hours, or low for 7-8 hours.
If you'd like to make gravy with the liquid, combine cornstarch and water. Add within the last 30 minutes of cooking, or make a stove top gravy by bringing to a boil to thicken.