Remove the beef roast from its packaging and lay it on a large plate or cutting board. If there is netting surrounding your round roast, you can either remove the netting or leave it on. Either option works.

Sprinkle both sides of the meat with sea salt and black pepper.

Heat a large skillet over medium-high heat and add avocado oil (or high temperature cooking oil of choice). Allow the skillet to heat up for a few minutes, until it is sizzling hot.

Carefully place the seasoned roast on the hot surface of the skillet and sear for 6 minutes. Carefully flip and sear on the other side for an additional 3 to 6 minutes, or until both sides have a golden brown crust.

While the beef is browning in the skillet, you can prepare the rest of the recipe.

Transfer the chopped onion, potatoes, carrots, and garlic to the bottom of the crock pot. Add in the beef broth, balsamic vinegar, and fresh herbs to the slow cooker, season everything with salt, and give everything a big stir. Note: if you want thick gravy, mix the beef broth with 2 to 3 tablespoons of gluten-free flour or regular all-purpose flour in a small bowl or measuring cup prior to adding it to the crock pot. This will ensure you end up with a thicker gravy consistency once the roast is finished cooking.

Transfer the seared beef roast to the slow cooker. If needed, maneuver the vegetables around so that the roast is sitting in liquid but don't worry if it isn't fully submerged.

Secure the lid on the crock pot and cook for 5 to 6 hours on High heat or 8-10 hours on Low heat. I recommend 10 hours on low heat. The exact cooking time depends on the size of the roast. The goal is to cook it until it is fork tender. Larger roasts will require more time than small roasts, so you can adjust the time accordingly.

When you’re ready to serve dinner, cut the large roast into smaller chunks and serve with the cooked potatoes, carrots, and onions. Be sure to drizzle some of the juices over everything prior to serving.