Slow Cooker "Melt in Your Mouth" Pot Roast

A delicious one pot meal from Joyously Domestic. Use leftover beef for tasty Hot Roast Beef Sandwiches

1 chuck roast (mine was 3 pounds)
Olive oil
1 pound carrots, peeled and cut into large chunks
2 pounds potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoons corn starch

Seasoning Mix -
2 tablespoons steak seasoning ( eg. a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

• Combine together seasoning mix in a small bowl.  Set aside.
• Coat both sides of meat with olive oil.  
• Sprinkle on a third of the seasoning mix onto each side.
• Sear both sides of the meat in a large skillet over medium-high heat.  
• Transfer roast to slow cooker.
• Place the vegetables in a large bowl.  
• Drizzle on a little olive oil to coat vegetables.  
• Sprinkle on the remaining seasoning mix.  
• Add the vegetables to the same skillet that was used to sear the meat. 
• Sauté for about five minutes - stirring occasionally.
• Transfer the vegetables to the top of the roast in the slow cooker.  
• Pour in the beef broth. Cover with lid.
• Cook on low for 9 hours or on high for 6 hours.
• Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  
• Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  
• Whisk together the cornstarch with a little water.  
• Blend into the pan juices while whisking.  
• Bring back to a simmer until thickened.  
• Taste and adjust seasoning as needed.
• Transfer the roast and vegetables to a large platter. 
•  Ladle the gravy over.  Serve immediately.