Coarsely chop a turnip, 1 green pepper 1 onion and 2 stalks celery. Then add the chopped veggies to a crock pot. Then add two cups of small red potatoes and 1 cup of baby carrots.
Then season the beef roast with salt and pepper. Then place it over the veggies. Kind of work it in a bit so that it sits within the veggies instead of directly on top. Then finally add the minced garlic and 1 tbs parsley flakes.
Finally add 2 cups of beef broth and let it cook for 8-10 hours on low.
After the 8-10 hours the veggies will be fully cooked along with the pot roast. Remove the pot roast and veggies to a platter.
Strain the remaining meat juice into a sauce pan. Then whisk 1/2 cup cold water with 1/4 cup flour. Then slowly whisk that into the meat juice. Cook over medium heat, stirring frequently until the gravy thickens. It will become thick and bubbly.
Remove the gravy from the stove and serve over the meat and veggies.