In a small bowl, mix together the white pepper, seven spices, paprika, garlic powder, onion powder, black pepper, and salt.
Place the roast in a large tray, then rub ½ of the spice mixture (set the other half of the spice mix aside) all around with avocado oil or olive and around the roast as well.
In large skillet, heat the oil on medium-low heat then place roast to brown for a 2-3 minutes on each side or until browned.
Prepare Your Slow Cooker
Place the browned and seasoned roast into the slow cooker.
Add the remaining spice mix to 3 cups of water, then pour around the roast.
Throw the bouillon cubes, cloves, bay leaves, and cloves into the water.
Place the peeled and cubed potatoes, carrots, and onions around the roast.
Cover and slow cook for 6-10 hours on low heat.
Prep your ingredients the night before. Place the chopped vegetables and place them in containers in the fridge, have all of the spices ready, and enjoy a stress-free cooking session the following day.
Mix things up by adding your favorite vegetables to the slow cooker. In addition to the carrots, tomatoes, and onions I mentioned in the recipe, you can add broccoli, Brussel sprouts, winter greens, or even cauliflowers.
Don't be stingy with your seasoning. Remember that it is not a matter of getting a perfectly seasoned roast, you don't want your vegetables to taste bland.
Rub the seasoning mix into all the creases of the roast to ensure maximum flavor.