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Generously season your roast with salt and pepper.
In a large skillet, heat the oil and 2 tbs of butter over medium heat.
Brown the roast on all sides until there is a nice crispy crust. Set aside.
In the same skillet, sauté the onion, celery and garlic over low heat for about 10 minutes. Set aside.
Add the potatoes, carrots, celery, onions and garlic mix, half of the seasoning mix and the broth to the crockpot and stir it up well.
Add the roast on top. Cover with the rest of the seasonings and place 6 tbs of butter on top.
Cook on low for 7-10 hours or high for 5-8.
When it is finished, remove everything from the crockpot. Shred the meat if desired.
Mix a corn starch slurry of 3 tbs corn starch and 3 tbs water. Mix that into the juice remaining in the slow cooker and allow it to thicken up for about 10 minutes. Salt and pepper to taste if needed.