• Oil The inside of a slow cooker
• First, heat avocado oil over medium heat on the stove.
  2 tbsp avocado oil
• Followed by seasoning your roast with salt, pepper, powdered garlic, powdered onion.
  1 tsp salt, pepper, powdered garlic, powdered onion
• Once it's heated add the onion and cook for 3-4 minutes.
  1 cup chopped onion
• Followed by placing the lid on the pan and cook for another 5-10 minutes stirring every so often.
• Next add 2 sliced carrots, celery, garlic, approximately 10- 12 potatoes, add the bay leaf, thyme, and parsley.
  1 stalk celery, 1 whole bay leaf, 1 large garlic clove, 1/2 tsp parsley, 8 large carrots, 25 baby potatoes or fingerlings, 1/2 tsp thyme
• Cook until the onions appear golden.
• Remove vegetables to the greased slow cooker.
• Add beef broth 1 teaspoon salt and 1/2 teaspoon pepper.
  1 1/2 tsp salt, 2 cups beef broth or homemade broth, 1/2 tsp pepper
• Next, in the same heated pan-sear your seasoned roast.
  4-5 lbs beef roast of your choice
• Once it is seared on all the sides place it on top of your vegetables in the casserole dish.
• Add the lid to the slow cooker
• Cook for 1 more hour.
• Remove potatoes add to a bowl and mash them with some milk, salt, and butter.
• Place carrots add to a bowl.
• Add roast to a plate and slice.

Gravy

• Heat a pan on the stove over medium heat for gravy
• Lastly, combine water with tapioca flour stirring until a thin roux is made
  3 tsp tapioca, 2 tbsp water
• Add the warm liquid from the roast to the pan and stir in the water and tapioca mixture until the desired consistency for gravy.
• Enjoy! Approximately 8  servings