Searing the roast in this recipe is optional. You can read about the pros and cons of searing the roast in this post.

To sear roast heat heavy duty pan over medium high heat. Add enough olive oil to cover the bottom of the pan. While pan is heating pat roast dry with paper towels. Season with salt and pepper. Set roast in hot pan and let it sear until it isn't stuck to the pan. Flip and repeat searing process until all the sides are seared. Remove raost from pan and set it on a plate.

While roast is searing make rosemary rub. Chop herbs, mince garlic, and crush peppercorns.

To crush peppercorns add them to a sealable bag and whack them with a rolling pin. You could also put them in food processor too. Combine kosher salt, crushed peppercorns, garlic, and herbs together.

Rub a little bit of olive oil over roast. It will help the rub to stick to the roast. Sprinkle rub over roast using fingers to gently press into the roast.

Set roast in slow cooker. Add beef broth to slow cooker being careful not to pour it directly on roast washing seasoning off.

At this point you an refrigerate roast until you are ready ot cook it, or you may cook it immediately.

Cook roast in slow cooker on high for 6-8 hours, or on low 8-10 hours.

Remove roast from slow cooker and let it rest for 5 minutes. It will easily shred when pulled apart with two forks. Serve immediately. Store leftovers in the refrigerator in an airtight container.

To make gravy add cornstarch and 1/4 cup water to a sauce pan. Whisk until smooth. Using a baster remove drippings from roast and add them to saucepan. If you need more liquid you can add additional beef broth. Cook over medium heat, whisking constantly until desired consistency.