Mmm, mmm good. This is my second thing that could hardly have come out better. I can't give you exact amounts because I just sort of played things by ear.
1 1/2 pounds of chuck pot roast (cheap cut = best)
1 potato cut up as small as you can (I had squares smaller than my pinky's fingernail)
some carrots (for me, a handful of baby carrots)
(You could probably put all sorts of other veggies in, but I'm not a veggi person yet.)
1 beef bullion cube (I broke mine up)
1+ cup hot water (added out of habit)
Cooked for nearly 12 hours.
Cooked some plain old pasta to go with it.
While the pasta was cooking, I took the meat and as many of the veggies out as I could, and heated up a frying pan (I have no sauce pans, really). Mixed flour and water (no real clue on amounts, a big spoonfull of flour and enough water to make it all pasty). *Scooped as much of the fat out of the crock pot liquid as I could, more out would have been better.* Poured the liquid from the pot into the pan, boil, added the paste stuff to make a sort of gravy. (I tasted it and needed to add a whole lot of salt for flavor).
Put the meat and such back into the gravy to stay warm until the pasta was done, then served one over the other.
It was really, really good.
Only thing I might change in the future: All these recipes say to cut the visible fat off before cooking, but I never have yet. I think that would be a good next step.