Place carrots, potatoes and garlic into slow cooker.
Season roast with favourite spice rub and place on top of veggies.
Add the broth (I use veggie broth because that’s what we have on board, but feel free to use what is handy).
Cook on low for 5 to 6 hours – this is based on your slow cooker. Mine tends to run hotter than others so your roast may take longer. And if it’s done sooner, let it rest on the warm setting.
In the last 30 minutes to one hour, mix the cornstarch and water and stir into the liquid in the slow cooker to thicken the gravy.
To serve, slice the meat and add with potatoes and carrots and top with gravy.