Slow Cooker Seitan Roast with Vegetable Gravy

I came across this recipe on Vegan Planet, and it looked so tasty I had to try it!  It came out really well, though I did tweak a few things. Here's my version of the recipe.

Slow Cooker Seitan Roast with Vegetable Gravy

Makes 4 servings
Roast:
2 medium onions, quartered
4 medium carrots, cut into 4 inch long sections
2 medium baking potatoes, cut into 1.5" cubes
kosher salt and fresh ground pepper1 cup faux "beef" stock
2 tablespoons minced garlic 
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 cups vital wheat gluten
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/4 cup "beef" stock
3 tablespoons soy sauce
3 tablespoons vegetarian Worcestershire sauce1 tablespoon ketchup
Gravy:
reserved cooking liquid
1/2 c. milk (skim or soy)
1/4 c. flour
Spray the liner of a medium sized slow cooker with nonstick spray and add veggies. Add the salt and pepper to taste, stock, garlic, and first dose of thyme and marjoram. Using a dough hook attachment in your mixer, or in a mixing bowl, mix the vital wheat gluten, the rest of the thyme and marjoram, the garlic powder, the onion powder, 1.5 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Add the "beef" stock, soy sauce, vegetarian Worcestershire sauce, and ketchup. Mix until the whole thing starts to get very gluten-y and smooth. Shape it into a round ball, and set aside.  Cut a piece of aluminum foil to fit your slow cooker and spray it on both sides with nonstick spray.  Place the foil on top of the veggies and the seitan dough on top of the foil.  Cook on low for 4 hours and then high for 1 hour, or until the veggies are done and the seitan springs back when you poke it.  Remove the seitan and veggies to a serving tray, and pour the leftover liquid into a small saucepan.  Add 1/2 cup of skim milk or soy milk and turn the heat on high.  While the liquid is heating, put 1/4 cup of flour in a heatproof bowl and slowly add in some of the liquid from the saucepan to make a thin liquid.  Slowly add this liquid back to the saucepan, stirring frequently, and cook for 2-3 minutes over medium-high heat until the liquid thickens.  If you like a thicker gravy you can add more flour using the method described. Slice the seitan and serve with the veggies on the side and the gravy on top. :)