Slow Cooker Pot Roast (the BEST gravy!)

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• 1½ teaspoons seasoning salt (I use Lawry's)
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon pepper
• 2½ pounds chuck or blade beef roast (1.2kg)
• 2 tablespoons oil
• ½ each medium onion (finely chopped)
• 1½ cups low-sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1½ tablespoons cornstarch
• 1½ tablespoons water
• 1½ pounds baby potatoes (halved if large)
• 2 each large carrots (peeled and cut into 1" slices)
• 2 tablespoons ketchup (optional)

1. In a small bowl, combine the seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Rub the mixture over the roast completely.
2. Heat a large skillet over high heat and add the oil. Sear the roast on all sides, just until browned. Place the roast into a 4- to 6-quart slow cooker.
3. Add the onion to the skillet and cook over medium heat, until softened. Add the broth, vinegar, tomato paste, Worcestershire sauce, and honey.
4. In a small bowl, whisk together cornstarch and water and add it to the skillet. Cook and stir over medium heat, scraping any bits off the bottom of the pan, for 2 to 3 minutes or until slightly thickened.
5. Place the potatoes and carrots around the roast in the slow cooker and pour the sauce over top. Cover the slow cooker and cook on low for 8 hours, until the roast shreds easily and the potatoes are tender.
6. Remove the roast and slice or shred.
7. Stir the ketchup into the gravy if desired. Serve the roast and vegetables with the juices.