3 to 4 pound roast
2 tablespoons soft butter
1 teaspoon garlic salt
1 teaspoon tarragon
1 tablespoon dried parsley
1/8 teaspoon ground black pepper
3 tablespoons vinegar
Gravy:
2 tablespoons cornstarch in 2 tablespoons cold water, stirred until smooth
1 cup accumulated cooking liquid
Rub roast with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over meat. Add vinegar. Cover and cook on low about 8 hours. Do not remove lid during this time. Remove meat to hot platter. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot beef. Serves 4.
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