Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time.
peal potatoes and cut them up into quarter size pieces.
peal the onion and cut it into medium size pieces, not chopped.
peal the carrots and cut them in half the long way and then cut them into 1 inch pieces.
cut the celery ribs in half the long way and then cut them into 1 inch pieces.
sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges.
place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix.
place the meat on the top of the vegetables and cover the pot.
set your crockpot to high for 4 hours.
remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken.
slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.