Generously salt and pepper your roast.

Heat a skillet over medium-high heat. Then add 2 to 3 tablespoons of olive oil and/or butter.

Cut two onions in large slices, and cut 6 to 8 carrots into 2-inch pieces and then quarter them the long way.

When the oil in the skillet is very hot (but not smoking), add in the onions and carrots, browning them on both sides. When done put them in the bottom of the slow cooker.

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Place the roast in the slow cooker on top of the vegetables.

With the burner still on high, use some wine to deglaze the skillet. Add this to the slow cooker.

Mix the coffee with the bouillon and then add to the slow cooker.

Place 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme on top of the roast.

Set the slow cooker to low and cook for 8 hours.

Remove the roast and vegetables from the pot and pour the liquid from the slow cooker into a small sauce pan.

Blend the corn starch and Kitchen Bouquet in the cold water and then whisk into the drippings. Bring back to a boil to thicken, and season as needed.

Add the sour cream to the gravy if desired and stir through until fully blended.

Serve the roast and vegetables along with the gravy.