2 pounds potatoes (I used red), 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 (or to taste)
2 teaspoons garlic powder
1 teaspoon onion powder
3 tablespoons cold water
3 tablespoons corn starch
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!