Cut the Roast into 4 pieces. Season generously with salt & pepper.
In a large skillet, heat oil over medium heat. Add the meat & brown on all sides. About 3 minutes per side.
In the crockpot add the onions & garlic. Transfer the meat from the pan to the crockpot. Cover with Beef broth & add a bay leaf. Place lid on the crockpot. Cook on low for 6-8 hours or high for 4 hours.
When the beef has finished cooking. remove from the crockpot & shred.
If the heat setting is not already set to high on the crockpot, increase now. Whisk in the arrowroot + water mixture to the liquid. Stir until completely dissolved. Add beef back to the crockpot and cook for 10 addition minutes to allow the gravy to thicken. Season gravy with fresh cracked pepper & salt to taste.
Serve over mashed potatoes or cauliflower.
Notes
Kid-Friendly: Cut or shred the beef into sizable pieces based on little ones age. (keep long strips for babies under 9 months). If making mashed potatoes, set a small amount aside before salting the batch. Cover with unsalted gravy.