Slow Cooker Beef Roast

*Ingredients*

▢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

*Instructions*

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.

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.

Whisk together corn starch and cold water. Add to sauce pan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.

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!

*Notes*

*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.

Recipe Author: Tiffany, https://www.lecremedelacrumb.com/slow-cooker-beef-roast/#wprm-recipe-container-22168