Stove Top Pot Roast With Gravy, Potatoes And Carrots - cooking recipe

Ingredients

2 -3 lbs sirloin tip roast
24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
3 russet potatoes (peeled and quartered)
1 (16 ounce) bag baby carrots
1 vidalia onion (quartered)
1 garlic clove (sliced)
2 stalks celery (cut in half)
3 tablespoons minute tapioca
1 teaspoon garlic powder (divided)
1 teaspoon onion powder (divided)
1 teaspoon crushed rosemary (divided)
1 teaspoon paul prudhomme meat magic seasoning salt (divided)
3 1/2 tablespoons extra virgin olive oil

Preparation

Pour all seasoning in a small bowl and mix well. Season meat on both sides.
Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.