Delicious roast beast and gravy

Rob bought a 2 lb beef chuck roast labeled "mock tender roast." I put it in the crock pot with most of a Bud heavy. I covered the roast with Montreal steak seasoning and a crumbled Telma vegetable bouillon cube. The roast cooked for a good 7 hours - probably 2 hours on high and the remainder on low. After we scooped the roast out of the crockpot, I made gravy. First, I made a roux with 2 Tbsp butter and 2 soup spoons of flour (about 2 Tbsp) and cooked it until it was light brown. We poured in the beef drippings (and what little fat there was), about 2 cups worth, and cooked about 10 minutes until the gravy coated the back of the spoon (a la nappe).

Note: If we want enough leftovers for sandwiches, we need more than a 2 lb roast! There's less than 1/3 of the roast left!