Classic Slow Cooker Pot Roast

Ingredients:

3-4 lb chuck roast
2 tablespoons flour
4 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon each: salt, garlic powder, onion powder, chili powder, paprika
½ teaspoon black pepper
1 cup chicken broth
2 cups beef broth
1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon low-sodium soy sauce (or Worcestershire)
2 ¼ lbs baby potatoes
2 lbs whole carrots, cut into halves or thirds
3 tablespoons cornstarch + 3 tablespoons cold water
2-3 drops Kitchen Bouquet browning and seasoning sauce (optional)
1 tablespoon cold unsalted butter
Directions:

Combine brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper in a small bowl.
Pat the chuck roast dry and coat it with flour. Season all sides with the prepared seasoning mixture.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned, then transfer to the slow cooker.
Add potatoes and carrots around the roast in the slow cooker.
In a bowl, mix chicken broth, beef broth, bouillon, onion powder, garlic powder, and soy sauce until combined. Pour over the roast and vegetables.
Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the meat is tender and the vegetables are cooked through.
In a small bowl, mix cornstarch and cold water to create a slurry. Stir into the slow cooker to thicken the gravy. Add Kitchen Bouquet for a darker color, if desired.
Stir in cold butter for extra richness. Let it melt before serving.
Servings: 6-8