Categories: Slow Cooker

Ingredients

• 1 3-pound 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 used 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
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 3 tablespoons cold water + 3 tablespoons corn starch

Directions

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 sow 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!

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