1 3-pound chuck or rump roast
2 tablespoons steak seasoning
1 tablespoon Italian seasoning
2 cups beef broth
1 pound baby carrots
2 pounds potatoes, 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
Mix steak seasoning and Italian seasoning. Next, rub the seasoning mix all over the roast. Grease your crockpot up, then add your roast, beef broth, potatoes, carrots, onions, and celery. Cover and cook on low for 9 hours or on high for 6 hours.
When the roast is done, prepare your gravy. Drain the liquid from the slow cooker into a saucepan. Add salt, pepper, garlic powder, and onion powder. Bring to a boil. Whisk together cornstarch and cold water. Add to saucepan and reduce heat to medium-low. Allow to thicken for 3-5 minutes.
Lastly, use a fork to gently pull apart the roast. Pour gravy over the roast and veggies, and serve.