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Easy Slow-Cooker Pot Roast

['1/2 tablespoon paprika', '1 tablespoon chopped fresh rosemary', '2 teaspoons garlic powder', '1 teaspoon kosher salt', '1 teaspoon black pepper', '2 pounds boneless chuck roast, trimmed', '1 tablespoon extra virgin olive oil', '2 cups whole baby carrots', '1 medium onion, cut into large dice', '3 stalks celery, chopped', '8 red new potatoes, quartered', '2 1/2 cups low-sodium beef broth (I like Pacific Organic)', '2 tablespoons balsamic vinegar', '1 tablespoon minced garlic', '2 bay leaves']

To make the rub: In a small bowl, combine the paprika, rosemary, garlic powder, salt, and pepper.
To make the beef: Pat the chuck roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
In a small bowl, whisk together the beef broth, vinegar, and garlic.
Add the beef broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

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