Easy 'n' updated pot roast

Instructions

• Pat meat dry with paper towels. Place in bowl of a large slow cooker. Rub steak spice all over meat, turning to evenly coat. Pour tomato juice and broth around meat. Cover and cook on high setting 6 to 7 hours or low setting 8 to 10 hours, until tender. Turn meat halfway through. Meanwhile, slice carrots in half lengthwise, then into 1-inch (2.5-cm) pieces. Slice unpeeled potatoes into wedges. Add to slow cooker, submerging in liquid, for last hour of cooking.

• Then remove meat and veggies to a platter and cover with foil to keep warm. To thicken cooking liquid, pour all liquid from slow cooker into a large saucepan. Skim off and discard fat. Add thyme. Bring to a boil over high heat. In a small bowl, whisk cornstarch with water until smooth. Slowly whisk into pan juices. Stir often until thickened, 2 to 3 minutes. Taste and add salt and pepper, if needed. Slice meat and serve with veggies and gravy. Cover and refrigerate any leftovers up to 3 days. Store sauce in a separate container. Leftovers make great hot beef sandwiches for lunch the next day.