Mom's Pot Roast and Vegetables with gravy

1 Roast, beef or pork
olive oil
salt and pepper
Rosemary (or any other herb, such as thyme, sage, or garlic)
3 c. beef broth, chicken broth if using a pork roast
potatoes, peeled, cut into big chunks
carrots, peeled, cut into big chunks
onions, peeled, cut into big chunks
1 c. milk
4 T. corn starch
opt Kitchen Bouquet

In an oven-safe pot, heat a drizzle of olive oil. Pat the roast dry and cover in salt and pepper and rosemary. Brown the roast on all sides. Transfer the roast to a crockpot. Pour beef broth over the roast. Heat on low for four hours or until tender. Pre heat oven to 400. In the pot, place potatoes, carrots and onions. Drizzle with olive oil and season with salt and pepper and rosemary. Toss to coat. Cook one hour or until tender.
When roast is finished, remove from crockpot and let rest covered with foil on a plate. Remove vegetables from the pot. Transfer the liquid from the crockpot to the pot. Place pot on the stove. Add one cup of milk and 4 T of corn starch, whisking vigoriously releasing all the bits from the bottom of the pot, bring to a simmer. Simmer until desired thickness. Add a drizzle of Kitchen Bouquet, and season to taste. The gravy will have bits of vegetables and meat in it, but you can sieve the gravy if you prefer. Serve over meat and vegetables.