Slow Cooker Pot Roast with Vegetables

1 t salt
½ t freshly ground pepper
¼ t paprika
3 pound chuck roast
1 stalk celery, chopped
1 large onion, wedged
3 carrots, sliced
3 parsnips, sliced
4 potatoes, cut in 1/8ths
1 cup beef broth

Combine the salt, pepper and paprika. Rub on roast. Put celery, onion, carrots, parsnips and potatoes in slow cooker with potatoes on top. Put meat on top of potatoes. Pour broth over all. Cover and cook on low for 8 to 9 hours. Serve with hot juices ladled over meat. ( Can thicken juice into gravy: heat 1 T oil in skillet. Stir in 2 T flour and cook 1 minute. Pour juices into defatting cup and pour off fat. Pour 1 – 1 ½ cups juices into skillet and stir well. Cook until thick.)