2poundspotatoes (I used red), chopped into 2 inch pieces
1largewhite or yellow onion, cut into chunks
2teaspoonssalt(or more to taste)
1teaspoonblack pepper(or to taste)
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 sow 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!
*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.