• Rub roast all over with salt and pepper.
• If your slow cooker has a removable insert, heat it to medium high. If not, use a good-sized skillet. Sear roast on both sides until well browned, about 4 minutes per side. If you used the slow cooker to sear the roast, remove it to a plate so you can add the chopped vegetables to the cooker.
• Add the chopped potatoes, carrots and onion to the cooker.
• Transfer the roast, along with any meat juices, from the plate to the cooker, placing the roast atop the chopped vegetables.
• Pour the beef broth in the cooker, cover and cook on high for 3 to 3-1/2 hours or low for 6 to 7 hours.
• When roast is done, remove it with the vegetables to a warm platter. Cover with aluminum foil if necessary.
• Combine the corn starch and water in a small bowl. Add mixture to the cooker with the meat juices. Cook on high for 2 or 3 minutes until thickened into gravy. Serve separately or pour over meat.

Kitchen tools you'll need: Slow Cooker