3 lb. chuck roast
1 lb. carrots, peeled and cut into large chunks
2 lbs. potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
1 cup beef broth
1/4 cup Olive oil
Healthy Solutions Bold Beef Rub
1 tbsp. corn starch (for gravy)
Mix Bold Beef Rub with olive oil. Coat the entire pot roast with the mixture.
In a large skillet, sear both sides of the roast over medium-high heat. Remove roast from skillet and set aside. In the same skillet, add the vegetables and sauté on medium-high for about 5 minutes, stirring occasionally.
Place the roast in the slow cooker and top with vegetables. Add beef broth and cover. Cook on low for 8 hours.
Transfer most of the juice from the slow cooker into a small sauce plan. Bring to a boil. Add the cornstarch, whisking continuously. Lower heat and simmer until broth thickens to a gravy consistency.