Generously cover both sides of roast with salt, pepper, and steak seasoning.

Sear roast on all sides in 1 tablespoon olive oil in a cast-iron skillet. You can use a regular skillet, but I think a cast iron skillet works best.

Chop a red onion, carrots, and potatoes. I cheat and buy organic pre-sliced carrots.

Add the chopped veggies to the bottom of your slow-cooker. Make sure to use slow-cooker liners. I promise you will thank me later.

Place seared pot roast on top of veggies in slow-cooker. Then, add 6 minced garlic cloves on top.

Pour 32 oz carton of organic beef broth all around the pot roast, then cook on low for 8-10 hours.