Directions:

To Make the Pot Roast:

Add olive oil to slow-cooker; salt the beef roast and add to slow-cooker.
Top with chopped carrots, chopped celery and peeled and chopped sweet potatoes/white potatoes.

In a small bowl, combine all of the seasonings and apple cider vinegar with the beef broth and stir. Pour beef broth mixture over the vegetables and meat.

Cook on high for 4 to 5 hours until vegetables and meat are tender.

To Make the Gravy:

Carefully pour the liquid from the slow-cooker into a small pan; add the cornstarch and gluten-free flour to the liquid, whisking over medium heat until fully combined.

Bring to a slight boil, whisking and stirring until thickened. Pour over pot roast to serve.