Slow Cooker Directions: Trim excess Fat from meat and discard. Cut meat into serving pieces; sprinkle with salt and pepper.

Combine vegetables, bay leaves, rosemary and thyme in slow cooker. Place beef over vegetables. Pour broth over beef. Cover and cook on Low 8 1/2 to 9 hours or until beef is fork-tender.

Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves.

To make gravy, ladle the juices into a 2-cup measure; let stand 5 minutes. Skim off and discard fat. Measure remaining juices and heat to a boil in small saucepan. For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth. Stir mixture into boiling juices, stirring constantly 1 minute or until thickened.

This recipe yields 10 to 12 servings.

Exchanges Per Serving: 1 Starch, 3 Meat, 1 Fat.

Nutrition Facts: Calories 270; Calories from Fat 33%; Total Fat 10g; Saturated Fat 4g; Protein 28g; Carbohydrates 15g; Cholesterol 75mg; Sodium 99mg; Dietary Fiber 3g.