Step 1

Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast.

Step 2

Spread 1 Tbsp. flour on each side of the roast.

Step 3

Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. (I like to give the sides a quick sear as well.) Remove from heat and set aside.

Step 4

Whisk together the gravy ingredients and add it to the slow cooker, followed by the pot roast and any juices.

Step 5

Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)

Step 6

Peel the carrots and slice them into halves or thirds. Very thick cuts can be sliced in half to create two thinner cuts.

Step 7

Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you’ll lose a lot of heat.

Step 8

Cook on low for 8-10 hours or on high for 5-6.

Step 9

Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

Step 10

Use oven mitts to lift the crock and transfer the juices to a saucepan, OR, if the crock is stovetop safe, you can place the crock right on the stovetop.

Step 11

Bring the juices to a gentle boil. Combine 3 Tbsp. corn starch with 3 Tbsp. cold water and whisk to combine. Gradually add it to the gravy and whisk continuously to incorporate.

Step 12

Decrease heat to low and simmer until ready to serve. It will continue to thicken. Swirl in 1 tbsp. cold butter prior to serving.

Step 13

Season carrots/potatoes with salt and pepper if desired and serve!