Rub roast with sea salt and pepper. Place in slow cooker. Add enough water to almost cover the roast. Turn slow cooker on low and cook for 8 hours.

Peel the potatoes and carrots. Cube the potatoes to 2" pieces. Cut the carrots into 4" strips. Slice the onion and mince the garlic. Place all cut vegetables into a large container, add enough water to cover all vegetables, place a lid on top, and store in the refrigerator to later use.

One hour before wanting to serve, remove slow cooker lid, add the prepped potatoes, carrots, onion, and garlic. Replace the lid and continue to cook for an hour or until meat is tender and potatoes are soft.

In a small saucepan over medium heat, add the 2 cups of broth.

In a small cup add the 2 tablespoons of arrowroot powder and 1/4 cup of cold water. Whisk together.

Once the broth has reached a boil, reduce to low heat. Slowly whisk in the arrowroot powder mixture. Stir constantly. Mixture will begin to thicken after about 2 minutes of cooking. Once desired thickness has been reached, remove from heat, and serve.