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Cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) helps to make sure they don’t turn to mush in the slow cooker.
Add the roast to the crockpot, then the rest of the ingredients. The roast should be covered in liquid so, if necessary, add water until it is covered.
Depending on your slow cooker and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high/10 hours on low. You will know it is done when you put a fork in it and it just falls apart.
Once it is done remove the roast, potatoes, onions, and carrots and enjoy.
You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing it to a boil while whisking in arrowroot starch or cornstarch to the desired texture.