Combined together seasoning mix in a small bowl. Set aside.

Coat both sides of the 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. Saute for about 5 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 saucepan and bring to a simmer over medium heat on the stove top. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring that 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.