* What will you need

° 1 roasted chuck (I had 3 pounds)
° olive oil
° 1 pound carrots, peeled and cut into large pieces
° 2 pounds potatoes, peeled and cut into large pieces
° 1 onion, peeled and cut into large pieces
° 2 celery stalks, cut into large pieces (optional)
° 1 cup beef broth
° 1 tablespoon cornstarch

* How to make it :

2 tablespoons steak seasoning (store-bought and a mixture of pepper, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Mix the spice mixture together in a small bowl. Sit aside.

Grease both sides of the meat with olive oil. Sprinkle a third of the seasoning mixture on each side.
Simmer on low heat for 9 hours or on high heat for 6 hours.

Using a turkey paddle, get most of the cooking juices back from the slow cooker. Transfer juices to a small saucepan and bring to a simmer over medium heat on the stove. Whisk the cornstarch with a little water. Mix the juices in the pan while whisking. Put the mixture on a low heat until it thickens. Taste and adjust seasonings as needed.

Transfer grilled meat and vegetables to a large plate. Scoop the broth. Feet it right away.