Slow Cooker Beef Roast

• 3 pounds chuck or rump roast - (see note)
• 2 tablespoons steak seasoning
• 1 tablespoon Italian seasoning
• 2 cups beef broth
• 1 pound baby carrots
• 2 pounds potatoes - (I useded red), chopped into 2 inch pieces
• 1 large white or yellow onion - cut into chunks
• 1 stalk celery - chopped
• 2 teaspoons salt - (or more to taste)
• 1 teaspoon black pepper - (or to taste)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 tablespoons cold water
• 3 tablespoons corn starch

1. Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
2. Minutes before serving, prepare the gravy. Drain liquid from slow cooker into a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil.
3. Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
4. Place roast on a large plate or serving platter. Use a fork to gently pull apart the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!

*This method also works well with larger roasts up to 8 pounds. Simply adjust the amount of carrots and potatoes to feed however many are in your group. Follow instructions as written. For roasts over 8 pounds, double the entire recipe.