1 3 to 3½ pound rump or chuck roast
½ teaspoon salt
½ teaspoon Morton Season-All seasoned salt
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 medium onion, cut into 8 wedges
3 large carrots, peeled and cut in 1-inch slices
4 medium potatoes, cut in eighths
1 large celery stalk, cut in pieces
1 cup beef broth
Combine salt, seasoned salt, paprika, pepper, and garlic pepper. Trim roast, and rub with spice mixture.
Place vegetables in slow cooker. Pour broth over top, and then place meat on top. Cook on low 8 to 9 hours, until tender.