Slow Cooker Beef Roast

• servings: 8 servings
• active time: 10 minutes
• total time: 6 hours 10 minutes

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

Directions

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!

Nutrition

• Calories: 378 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 105 mg
• Sodium: 957 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 42 g