Step 1: Sear the Roast

1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
2. Dab the chuck roast dry with paper towels and season generously with salt and pepper.
3. Sear the roast on all sides (4–5 minutes per side) until browned. Transfer to the slow cooker.

Step 2: Sauté the Aromatics

1. Add the remaining ½ Tbsp olive oil to the skillet.
2. Sauté the onions for 2 minutes, then add minced garlic and cook for 30 seconds. Transfer to the Crockpot over the roast.

Step 3: Deglaze the Pan

1. Pour beef broth, Worcestershire sauce, thyme, and rosemary into the skillet.
2. Scrape up any browned bits (fond) from the bottom of the skillet and cook for 15 seconds. Pour over the roast in the Crockpot.

Step 4: Add the Vegetables

1. Layer the potatoes and carrots over the onions and roast in the Crockpot.
2. Season the vegetables lightly with salt and pepper.

Step 5: Cook the Pot Roast

1. Cover the slow cooker with the lid and cook on low for 8–9 hours, or until the roast is fork-tender.

Optional Step 6: Make Gravy

1. Remove the roast and vegetables from the Crockpot.
2. Pour the cooking liquid through a fine mesh strainer into a small saucepan. Skim off excess fat.
3. Heat the liquid over medium-high heat, then whisk in the cornstarch slurry. Simmer for 30–60 seconds until thickened.

Step 7: Serve and Garnish

• Plate the roast and vegetables, drizzle with gravy, and garnish with fresh parsley.